You missed a huge one..and it's an awesome way to to launch a pizza. Weird thing is, I've never seen it mentioned anywhere on recipe pages or how to guides.

I've been making homemade pizza for 35 years, I can launch pizzas off a peel like a pro with just a little flour. That said, there are times when I'm working with a high hydration dough, that just won't play nice.

So what I do is put in on non stick aluminum foil. It slides right off. So it can go right on the stone or steel, then once you get it in the right spot, then you slide the foil out. If your pizza is too big for one sheet, I overlap two sheets and just slide them out sideways once the pizza is on. It's also useful if your topping start to slide off the side, put some nonstick aluminum foil underneath fold up the sides a bit to contain the mess, no more cheese on the stone/steel or on your heating elements smoking like crazy etc. It also won't turn to paper flakes like some parchment does at high temps. Plus you can wrap your leftovers in later when you're done eating. Hope this helps

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