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Sav, Not sure how you're building pizzas but I learned building the pie and then sliding it onto the peel makes for consistently perfect releases onto the hot stone. Whereas, even if I was quick, building the pie atop the peel yielded as many disaster releases as it did perfect releases. And building them off the peel...allows me to use less bench flour atop the peel. And this results in zero to near zero bitter impart from the burnt flour on the bottom of the crust... I vary my pies but generally use 350-375g balls for my Neapolitan pies (Italian sourdough; cold ferment). One of the biggest improvements I saw, Neapolitan high temp pizza bakes related, came from using the KK stone. I can't say it too many times for those that don't have one and are doing especially high temp Neapolitan style pizza bakes: Dennis' stone (I've got the shaped stone) is light years ahead of any other pizza stone I've owned/used. Pie looks great BTW!

Try using parchment paper. It makes moving the pies around super easy and it doesn't really interfere with crust development on the bottom. But, if you want, you can easily slid the pie off the paper after a minute and finish it directly on the stone. My experience has shown not a lot of difference between the two techniques.