how do you keep the dough from sticking to the oven floor?
Hi Charles and welcome to the BrickWood forum.
Dough will stick to the peel that you use to make up your uncooked pie and load it into the oven. (Flour on the peel is good, and semolina flour is much better.)
As long as your oven floor is hot (above 600F at a bare minimum, and 700-750—and up—is what you want for baking pizza) you won’t have a problem with dough sticking to the oven floor. As soon as the dough starts to form a crust it will come up easily, slide, rotate, and pretty much do anything you ask it to do.
A well accepted technique is to insert the loaded peel with its front edge at the point where you want the far edge of the dough to land, tilt up, and use a second peel to help slide it onto the floor while you withdraw the first peel. With practice you won’t need the second peel, but the important thing is to do what works for you.
Let it sit on the floor for 45 seconds to a minute, then slide your banjo peel under the edge and try to move it. You will feel when it starts to move freely.
Hope this helps!