I find I get the best results with dough with high hydration. Also, the less bench flour I use the better, but I need to use just enough to prevent sticking, but about 10% of the time disaster strikes. I do not like to use corn meal or rice flour on the peel, both of which work better than flour, but do not give the taste and texture I want.
So my question for others here who use highly hydrated doughs: what do you do to prevent sticking? What type of peel do you use? I do have a product called the SuperPeel which is good for pies 12" and under, but I prefer to go about 16". Thanks for any help.