Thanks for your reply. I also noticed that all of the pizzaiolos in Naples always pulled under the rim to get the pizza to size. Even Chris Bianco does it.
I will try and use this "style" in future. It may be a little difficult when one uses excessive toppings, and my base is quite wet, as I prefer a high hydration. The weight of a Margharita allows for easy pulling, but I seldom make his variety.
I usually place the stretched base on my wooden peel, and then dress it - usually with too many toppings. I then give the peel a firm shake to ensure that the base is loose, and then slip it into the oven. My high hydration dough can stick to the peel if I don't hurry with my dressing !