Regarding the whole olive oil on the peel thing, to clarify, I was referring to a wipe of OO on the peel, not a liberal application; the 'trick' was taught to me by a guy who used to work in his family's pizza place in SF back in the &)s; he said that the flour method, while, perhaps, more traditional,was, in a fast moving, high volume kitchen could be rather messy, so, some time back in his family's business, they started using OO to 'grease the skids'; the amount of OO was very light and was akin to the practice of wiping down a BBQ grill with a paper towel dipped in vegetable oil to create a non-stick surface prior to actually grilling; it is also like taking a paper towel and wiping down a hot griddle or pan prior to cooking, say, pancakes; you just give it enough of a wipe to put a light sheen on the surface, not enough to make the food slide too freely...
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