You can always buy the super peel and not worry about that anymore.I use mine all the time.I never have to worry about any excess flour,cornmeal or anything being on the bottom that might get in the way of the taste.
I also use a screen sometimes...If I'm making 18 inch pizzas,I will shape,stretch my dough and put it on the 18 inch screen.Add sauce,cheese or toppings then place screen with pizza on top of my 15 inch stone to cook.The stone doesn't do anything for my screen as cooking goes,it just allows the screen to sit perfectly in the oven on the lower rack without tilting anywhere.
Works well too..the crust is a little bit softer on the bottom,but still makes a great pie.Screens come in all sizes,I bought a bunch of them from 14 inch to 18 inch large.Using screens allow you to not have to worry about it sticking to the peel.One down side,if the dough is too thin or wet,it can get stuck into the small holes in the screen if the toppings are too heavy.Spraying your screen with Pam Olive Oil spray also works well to prevent it from getting stuck together.
You can ALSO,If using a very wet dough,put the crust on the screen and precook it for about a minute or two,then take it out,make sure its not stuck to the screen.If its not,and add the sauce,cheese,toppings,and put it back in to finish cooking.
I prefer the screens over round pizza pans because most of the pans are curved at the rim,making the dough slide back down a little bit.Flat screens,it stays put where you shape it around the edge of the rim.
I would rather have a crust cooked directly on the stone,but until I get a larger stone or a steel plate in the 18 inch range,I will use the big screen for my largest pies.
Here a link to some pics of my Giant 18 inch NY slices I made on a screen if you want to see.These are the foldable types I love,but you can go smaller and a bit thicker.http://s1237.photobucket.com/albums/ff479/BillsPizza86/18%20inch%20NY%20Pizza/