Ok folks, Ive tried several times but I cant seem to get pizza right. My biggest problem seems to be transferring the pizza from the kitchen to the Egg. Ive tried a variety of solutions but cant seem to hit upon one that works for me. From reading the forum and seeing some of you crank out multiple pizzas back to back, certainly youre not having the issues I am therefore, where am I going wrong?[p]I prepare the Egg with platesetter legs down and pizza stone on top. I warm the whole thing up to about 550* and let burn until clear. [p]On a wooden pizza peel well dusted with corn meal, I shape the dough and add the sauce and toppings. Ive been using the store bought pizza dough that comes in a can (could be the problem). I plan to try the pre-made dough from the bakery department at Publix. I try to avoid using the pre-baked crusts like Boboli.[p]But then the problems start. The raw pizza doesnt want to slip from the peel onto the stone. Even with the corn meal. I have destroyed a raw pizza trying to get it to release and slide off. Is my dough just too moist and sticky? How dry is the dough you use?[p]After seeing pizzas cooked at Eggtoberfest on pizza screens, I ordered several. Taking the pizza to the egg and back to the kitchen was a snap. But this time the crust stuck to the screen and I couldnt get the cooked pizza off the screen when done.[p]A third method was with parchment paper which has been the most successful yet. But this weekend the paper burnt to the bottom of the pizza. Maybe the fire got too hot this time though.[p]Ive read about the Superpeel. Is that perhaps my solution? Just how successful is it? Do you build you pizza directly on the Superpeel and then take it to the egg? Does the Superpeel pick the done pizza up from the stone easily?[p]Ive had BGEs for about 6 months and have been pretty successful with all my cooks except pizza. What tips and techniques can you share?