It seems like a lot of the discussion here is about reducing friction for sliding the pie into the oven. In the past I have used corn meal (what a mess!) flour (not much better). I have been using parchment paper. It's available at the supermarket. I used to use it square but I was taught a neat trick. I take a 15" square and fold it in half, quarters, eighths, then sixteenths so it looks sort of like a skinny piece of pizza. Then I take a pair of scissors and cut the big end straight across. When I unfold it it is almost a perfect circle and can be any size up to 15". The advantage is NOTHING sticks to it. Lay it on the peel, lay the skin on the paper, dress the pizza, slide it in. While it may brown slightly in my 585 degree oven, it will not burn. It provides almost perfect contact with the stone and is even reusable at least one time. Basically it is silicone impregnated paper and is used by pastry cooks around the world. I will never use corn meal again.