Thanks for all the help guys. I should have been more clear. I use a 2" straight sided pan for a chicago style pie. My Cheese weighs over 2 pounds. I do not have any problem with the pie releasing b/c I use lots of shortening on the pan prior to putting it in. The problem I was having was getting it to slide out of the pan without destroying it.
The solution was two fold. First, the metal pizza peel was perfect. I can’t believe I sat and looked all over the kitchen for something that was right in front of me. Second, a hugh flexible spatula (like used for large pancakes) was important. I just successfully removed 4 of those bad boys for a catering gig today and feel confident I’ll be able to get them out with a 99% success rate once we get open.
BTW, for those of you that say cooking pizzas at home can’t be done - I just catered for 35-40 with nothing but pizza out of my home (borrowed my next door neighbors oven). I made 4 chicago style and 7 thin crust in 40 minutes and they looked excellent all the way around. Don’t get me wrong, I’d rather cook in the 2 double stacks I have sitting in the garage, but it can be done at home.