Alright here is my ordeal:
I prepped my pizza (premade dough from trader joes) put down flour and did everything that I thought I needed to do for an easy transfer to the egg.
Once I was ready to use my peel, I floured it up, but it would not slide under the pizza without sticking. When I finally got the pizza on the peel, then I ran into the same issue trying to get it on the stone.
Finally got it on the stone and it baked fine, but the excess flour was too much for my taste.
Another thing- I put corn meal on the stone, and it immediately started to burn.
Whats the secret here? Parchment paper? Please help!