Prevent thin pizza dough sticking Last time I made Pizza I used the same recipe as always to make the dough, but this time I rolled out the dough really thin to get a nice thin pizza.

As I put the pizza in the over I thought, "this is the best looking pizza ever made", but was massively dissapointed 7 minutes later when I was struggling to get the pizza off of my pizza tray. It was completely stuck to the tray.

So, when rolling out a really thin crust pizza, what can be done to prevent it sticking to its cooking surface?
This has basically already been answered, but: cornmeal on your cooking surface, cornmeal underneath when you spin out (don't roll; a quick look through all the recent pizza questions will find you my answer on how to shape your dough) your base.