I will try this but as a native New Yorker I just want to get the style I am most comfortable with working first. I have never even had the Chicago thin-style pizza, actually.

Someone got me a “super peel” which has a cloth gadget to drop the pizza. I wonder if it will work or incinerate.

(PS I am one of the people that matched your donation on twitter a few years ago. I miss you there but in retrospect leaving was a good idea.)

superpeels work wonders. I've had mine for about 6 years.

I’m a New Yorker as well. For NY style I strongly recommend getting a wooden peel and a metal peel. Wood to launch and metal to turn and retrieve. You also need to top and launch fast to keep the dough from sticking.

The owner of Cicero's actually told me they use a rolling pin.