Leave the dough ball uncovered until it forms a bit of a dry crust (30-60 minutes). The top of the dough ball will become the bottom of the pizza skin. If you do this, you may not even need to put flour on the peel, plus your pizza will be crispier. I've seen this done all over the place in New York, and I've done it this way myself for a long time. To me it makes things really easy, but it also it makes my pizza taste better.