I use a cast iron pan.
The first pie I made, I floured the peel heavily, being very concerned that the dough would stick. I clearly used too much flour, and I could taste its powdery texture on the bottom of the crust.
The next time, I used coarse, stone-ground cornmeal. I loved the texture and flavor it added to the crust. However, some of it stuck to the pan and burned to the extent that it was difficult to get it off the pan. This is a problem when I want to make bake multiple pies in a row, since they would be baking over burned cornmeal, not directly over the pan.
Perhaps the secret is using less flour to avoid the first problem. But how much is necessary?
I use a metal peel. Will the pie stick if I don't use any flour?
How heavily do you flour your peel?
I have the following options here: rice flour, semolina, cornmeal, bread flour, AP flour.
Also, do you assemble your pie on the pie or do you do it on the counter and then scoop it up with peel?