Mike Nolan
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I tried a suggestion I read on Reddit (r/pizza) and I buttered one side of the dough after it was rolled out, then I put a parchment round on it, flipped it over onto the peel and loaded it with toppings. It slid off the peel into the oven easily without any flour or corn meal as lubrication.
After 5 minutes, I pulled the parchment out (in a 475 oven it would probably not have burst into flames but might have singed.)
Made for a crisper crust on the bottom, which was the goal.
Here's what the underside looked like:
Limited the toppings to sauce, some diced red pepper, some pepperoni, green olives, mozzarella, cream cheese and a sprinkling of romano cheese.
