Yeah, we bake at just over 600f and when a stickman thinks the pie is mobile on the peel and its not, and it sticks horribly and shits all over the stone, we usually let it bake for a few seconds (so we can get the majority of the pie back out with a metal peel) and then just let the mess burn and char up and then scrape it and brush it out. Sucks but they’re just battle wounds on the oven LOL. We only dust and launch with flour also… on a humid day or when the peels arent clean, the flour is unforgiving. It just sucks right up into the dough or turns to glue on the peel LOL. Cornmeal, to me, gives a texture and taste that is just not what I want in my pizza so we’ve avoided it. We may try to use some fine semolina one day but for now, the flour isnt bad. Problem is, too much dry flour and it burns and gives a bad taste to the crust.