This certainly depends on your hydration and dough handling proficiency. I form skins on the counter, and transfer to my peel for building, I use only lightly floured wooden peel. light shaking between each step in the building, is crucial to avoid sticky spots. At present, my dough hydration is basically 62%, and relatively sticky, so time is important here, after skinnning and transfer to the peel, build and launch times are roughly 45 seconds I'd say. I have watched many people skin, build THEN transfer to the peel, but my thick wooden peel is not appropriate for that. I used to use cornmeal as well, but prefer light flour at this point, that is up to you.