[wwarek]

1. Good layer of flour or semolina under the pizza. Semolina being preferred as it doesn't burn that easily comparing to flour

2. Don't keep the pizza on the shovel for too long because the gluten relaxes and the dough becomes stretchy. Below minute is ideal

3. Before moving to the oven shake it well to ensure it doesn't stick and moves freely. If it doesn't, you still have chance to add some flour/semolina under it

4. Confident moves. Maybe watch some youtube vidoes showing the exact movement. Ideally it would be one energetic "shake" and done!

Never tried metal "shovel" but working with wooden one for a good 8 years with great results

edit: formatting

[SoftTalker]

Or use a screen.