I've the most success with a light dusting of semolina flour on the pizza peel. I also, work as fast as I can to minimize time it has to stick, and go easy on the toppings to avoid weighing it down. If I don't have semolina I usually start it on parchment and then about half way through slide it off, to crisp up the undercarriage a bit! Good luck!
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If cornmeal doesn't work, make the pizza on parchment and slide the entire parchment on to the stone.