I'm about 4-5 cooks into my ooni. I'm getting great results on the crust but I'm struggling on the peel. I have aluminum pizza screens but they stick like a mother. Today I had the idea of using foil on top of the screen and that stuck as well.

I have a metal peel and it's really hard to get a full size pie to launch right even with excess flour (I try not to go this route because I really dislike the baked flour on a pie).

Would seasoning the screens help here? Are the perforated peels easier to launch from or is that really just nice because the excess flour can shake off?

Has anyone used the super peel? https://www.amazon.com/EXO-Non-Stick-Super-Peel-Composite/dp/B00CLS8LLE/

Any other tips outside just more flour/cornmeal?

Recipe for last cook was 67% hydration