Having viewed many videos about making a pizza in a commercial setting, and having seen the same in person at several pizzerias, I wonder? It seems that it is common for home pizza bakers to place the skin on a peel, then dress the skin and finally launch the pie . Frequently I have seen in commercial videos the pizza skin being dressed on the work counter, then scooped onto the peel, usually an aluminum one with holes in it. then launched onto the stone. Sometimes I have seen the dressed pie pulled onto a peel and then launched.
The reason I am asking about this technique is that using a hotter stone than I previously could manage, there was a burning on the bottom of the pie that I attribute to the peel lubricant, IE flour. I would like to try a method that does not require adding a flour releasing agent to the peal and need to find out which method is best and of course any other secrets. I read somewhere that the perforated, aluminum peels are nice in this application because the excess flour on the bottom of the pie will fall off, through the holes prior to launching. I tried once to dress my skin after putting on the aluminum peel with holes, unfortunately since the peel flour I added fell through the holes prior to placing the skin on the peel it didn't want to slide off.
How do they do it?