Quote Originally Posted by djg21 View Post
I found that the pizza is easiest to handle if you use parchment paper. I roll out the dough and build the pizza on parchment, cut the parchment with a little to spare around the crust, and slide the whole thing onto my peel, and then onto the preheated stone. I use flour on the parchment paper when I roll the dough so the dough doesn't stick. You can remove the parchment after the pizza cooks a bit, or just leave it.
This is exactly the same way I cook sourdough boules, makes the transfer easy and pretty foolproof.

Never thought of doing it for pizza, no idea why.