I started with cornmeal, then tried semolina flour, then a light dusting of regular flour.
Then it happened.
I tried a technique that I've often heard about but never tried. "Addicted" posted a message not too long ago saying the same thing. Lift the edge of the dough closest to the handle of the peel and blow an air pocket under the dough.
Tonight I tried this technique and let me tell you... IT WORKS!
It works almost too good!!
My first attempt almost ended in disaster with raw pizza all over the floor. The dough was like nothing I've ever seen before... it was like the peel was a sheet of ice... or, a better analogy would describe the uncooked pizza as one of those air-hockey pucks.... I lifted the peel in my usual manner and tilted it ever-so-slightly as I lifted it... and the whole pizza started sliding off and onto the counter! I could not believe my eyes!
During my next attempt, I kept the peel as level as possible and let me tell you... that pizza literally floated off the peel and into the oven.
Never again will I use flour or cornmeal. Nope, I'll be blowing under my dough!