Since this post and your very helpful replies, I've been using straight semolina on the wooden peel, and it really does make a big difference. Some of the doughs I've been using have been plenty hydrated..at 70% and multi-day cold ferments in fridge..and (knock on wood!) sliding right into the oven with just a shake. This morning ( nothing like a nice 7 am pizza) I cleanly launched a dough that had spent the last 7 and a half days at the back of the fridge. Great flavor, beautiful spring.. I'm learning so much here...and one of the things that's becoming clear is that there are a lot of ways to make great pies..so my mind is expanding..just trying to make sure my waistline doesn't follow suit.