It was still good though
this post was submitted on 13 Feb 2025
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It's more about a sufficient layer of flour. Raw pizza dough satisfyingly slides on all relevant surfaces due to excess flour. It's that simple.
OP has plenty of semolina from the looks of it.
A dusting of durum Semolina on the bottom of the crust before you put it on the peel will make sure it slides off easy every time.