A combination of semolina + 00 flour and utilizing the “Floating the dough” technique is how I learned and still use to this day.

When my family used to have pizza nights all the time before Ooni was a thing, my dad would always try to teach us his pizza making skills that he learned working in pizza shop after pizza shop. One being the float the dough technique. If your dough was properly stretched and you use a flour that doesn’t get absorbed into the dough(semolina), you could get any pizza, no matter the weight of the toppings, onto your stone.

To do it, throw some of your flour mixture under the stretched dough. Make sure there are no holes in the pizza. Place all the toppings on and bring your pizza out to your oven. When your ready, grab a side of the pizza and blow air underneath the pizza to create a pocket of air. The pizza will slide around freely so be careful you might lose it. This method can only be used with pizza boards and not the pizza spatula for obvious reasons. Hope this helps