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A northern Colorado Egghead since 2012!
XL and a Small BGE.
I used to use flour on the peel but it didn't work too well.. I then tried Corn Meal but it seemed to burn quickly at these temperatures. Now I use Semolina and that seems to work great.
The biggest problem I had with getting Pizzas to cook well is to wait until the pizza stone is at least 500 degrees. If I get impatient, the first pizza doesn't cook right. I use an IR thermometer to check the temperature of the stone.