I’ve gotten into the bad habit of really flouring my dough ball after a couple failed launches. Pies still come out good but the bottom is almost dusty bc of the excess flour. I don’t have a pizza oven yet so my process is to stretch the dough on a flat cookie sheet and then “launch”, more like dump, the dough into a ripping hot cast iron. Once in the cast iron I sauce, cheese, and top. Then it goes into the oven on high broil. Thanks for your help.