Place your pizza steel on the top rack of the oven and set it to its maximum temperature. Let the pizza steel preheat for 1 hour, or until it reaches its maximum temperature according to an infrared thermometer.
Prepare a small pile of semolina flour on a clean counter, or a bowl full of semolina flour big enough to fit a dough ball.
Turn over the proofing container and drop the proofed dough ball into the semolina flour. Press down lightly on the dough ball, then flip it over and do the same. The idea here is to thoroughly coat the dough ball in semolina flour to prevent sticking to the counter as we shape it.
Transfer the dough to a clean counter top (lightly dusted with flour) and begin to gently flatten the dough into a roughly 10-12 inch disc. You can do this by gently pressing the air from the middle of the dough out into the edges using the flat part of your fingers, then flipping it over and doing the same thing going the other way. Be very gentle with the dough as you flatten it or all the gas will escape and it will lose its texture. Also, be sure not to pinch or flatten the very edges (about 1 inch around) as this will form the crust. Dust very lightly with semolina flour if it gets sticky.
See the instructional videos at the bottom of this page for a visual illustration of how to do this.
When the dough is shaped to your liking, gently spread some or all of the tomato sauce on top of the crust. Be sure not to press too hard with the spoon (or the dough will stick to the counter) and leave an inch around the edges of the dough without sauce (so it puffs up in the oven).
Now for the hardest part. Dust your pizza peel with semolina flour and place it on the countertop with the tip pointing towards the pizza. Using both hands, hook your fingers under the dough and slowly pull it towards the pizza peel. If the edge of the peel is flush with the counter, the dough should slide right on. If the edge is raised above the surface, you can prop the handle up slightly to angle it downwards. Be sure to dust the edge with semolina as well.
The dough will stretch and contort as you pull it—this is fine. Note: This photo is only used for illustration purposes, your pizza shouldn't have mozzarella yet.
Give the pizza peel a very light shake to make sure the dough isn't sticking to the peel. If it moves freely, use your fingers to carefully stretch the dough back out one more time.
Note: The pizza will retract as it bakes, so stretch your pizza 1-2 inches larger than your intended size. Also, ignore the toppings on the pizza in the photo.
When the pizza is ready, touch the tip of the peel to back of the preheated pizza steel. Wiggle the peel a little to get the pizza sliding off and slowly pull the handle back towards you. If all goes well, the pizza will slide right onto the pizza steel. This part takes some practice to master. The most common issue is sticking on the way down, so make sure to use enough flour on the peel.