I shape the gdough on the counter, toss to stretch, then place on lightly floured wood peel. When my pie is ready, just before I load into the oven, I lift the dough edge and blow a puff of air between the dough and the peel. CAREFUL:::: the pizza *WILL* slide off the peel very easily. As I load into the oven, I tilt the peel to about 45* to let the air slug out prior to full contact with the stone. This avoids having a bubble the size of Mt. Vesuvius develop as the pizza cooks. If a bubble does develop, I just break it with a fork early on, while the dough is still flexible, thus making max contact with the stone again.