 Yeah, that's a long story. But you have to get the dough up to about 75 degrees, at which point it's not going to retract on you. It's easy to shape. So I shape it. And then once I get it to the right size, then I transfer it to the peel with a semolina on it. And then I'll top it on the peel. But I'll do all the shaping because I'm picking it up and I'm using my fists and everything else to shape it. But once it's the right size, then I'll dump it on the peel. That'll really solve your problem. Do you bake on a stone or a steel pan?