Finally managed to make a pizza dough that doesn't stick to the board and can be more or less easily peeled of it onto a plastic sheet I use for that purpose.

The problem I had before was in using oil to prevent the dough from sticking to the pyrex bowl while it rests. Even small amount of oil absorbs all the flour used to make the pizza movable later on. Now I don't use oil, but dub the dough with flour and leave it to rest in a deep flat roasting pan on a sheet of cooking paper.

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