Barbara Schmitt gave a tip about making pizzas on parchment paper for easy
un-peeling. I now make mine on a pizza screen sprayed with oil, drop it on
the hot stone, and use the peel to remove it when done. The great thing
about this (and it goes for parchment too) is that you can have the next
(ones) ready to bake without waiting till the last minute. Without such
methods, you can't top your dough ahead of time or it will get soggy or too
warm or SOMETHING, because it will stick to the board or peel no matter how
much flour or cornmeal you had beneath it and be impossible to slide onto
the stone.