Linda, shape the dough on parchment and leave it right on the parchment. Use the peel to load the crust, parchment and all, into your brick oven. After a minute or so, reach the peel back in and drag the crust to the front close enough that you can grab the parchment and slip it out from beneath the crust; as soon as the crust sets, it'll stop sticking to the parchment. Now, if your oven is so hot that the parchment catches fire and burns immediately, you'll have to try coating your peel with a heavy layer of semolina. Some people use cornmeal, but I think semolina is less likely to burn. Good luck – PJH

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