Just about any slow absorbing material can be used as a decent peel dust. Bran also works very well. Flour is the least desirable since it hydrates quite fast, and once it begins to hydrate the dough will stick to the peel.
I am least fond of blowing under the pizza skin to free it from the peel. Why you ask? Well, I am trying to drink my coffee, but it is too hot, would you mind coming over here and blowing on it to cool it off so I can drink it? See my point? I really don't have an issue with it since the next stop is the oven and a "kill step", but it still just doesn't come across to your customers, or guests very well.
Tom Lehmann/The Dough Doctor