I’ve got them too, I have wondered about opening them up and putting some knee pads in them. Mine certainly don’t look like that though they are very painty now
I see people are saying flour the peel, I personally never flour mine as I feel it just adds to the flour on the base of the pizza and can burn easy in the oven
Jon hit the nail on the head you’ll need a couple people to do what you want and the price to move your meter depending where too you might die a shock they charge like the light bridge.
Finally got some gravel king 32’s they still seem pretty easy to get up to speed. Hopefully that are grippy in the wet. Just seen to get a new BB and maybe a paint job and it’s finished.
Buy a dough tray and a lid and you’ll never have any skinned over dough balls again