Wood fired oven - cheese thin crust pizza

+1 on the oil. (We used a blended soy/olive oil 25-75)

 

Yes on the olive oil. We would drizzle some in the bowl as the mix was ending. Then the dough balls were placed on a sheet pan liberally covered with olive oil, then more on top of the dough ball to keep the plastic wrap from sticking.

 

We used semolina to help the pie slide off the board. A 20" pie with a bunch of toppings could be a challenge to get off the board, a 6" cheese you could almost see it "hover" for a second.

 

I have a two cornmeal containers. One inside for the wooden peal and one I take outside for the bricks in the oven. Although a handful thrown into the oven usually instantly combust and burns away.