Suggestions please members, I use Lehman's excellent dough calculator, am fastidious about accuracy to it. Using an aluminium tray, directly on the bottom element, 250º C, 8 mins cook, pizza always sticks to the tray. I don't oil the tray. Wonderful tasting dough, everything excellent, but I have to wrestle the pizza off the tray. Something I am missing ? Appreciate any suggestions !