I like to dust my pizza peel with a 50/50 blend of semolina flour and all purpose flour. This is a tip I picked up from Andris over at the Baking Steel company. The all purpose helps prevent the dough from sticking and the semolina flour is slightly coarser and helps the pizza slide off the peel and on to the baking steel. If you don't have semolina, you can use 100% all-purpose flour. And if you don't have a pizza peel you can transfer your shaped pizza dough to a sheet of parchment paper on the back of a sheet pan to slide the pizza into the oven.