It definitely takes a few times to realize exactly how much flour to use, and other little tricks to ensure that the pizza slides off the peel easily. Also, I've found that just keeping it at the highest temperature is very difficult to not burn it. So I turn the heat all the way up to heat up the oven and the stone, then turn it down a little bit right before I launch a pizza into it. Then I rotate it frequently for the minute-minute and a half it takes to cook.

I too have two peels, one wood peel for launching the pizza and a thin metal one for rotating and removing the pizza.

I use the "Enzo's Dough" from Ken Forkish's book "The Elements of Pizza" with a 60% hydration. It is perfect for my taste and style that I like. I hope that you (byubyu) have not completely given up on the Ooni. It's makes really fantastic pizza once you get past the learning curve.