to be able to slide the pizza on the oven tray, the bottom of the dough must be well floured. What I do is not traditional, let me be clear! I flour the top of the dough a lot and place it on a baking sheet. I put another plate on top of the well-floured dough, which is then sandwiched between the two plates. Am I still being followed? 🙂 Then I turn the whole thing over and the dough rests on its very floured side. I do this because by stretching the dough, it ends up sticking to the surface a bit and then it’s mission impossible to slide it into the oven!