I mean, technically, you shouldn’t be using extra flour on the bottom for nonstick purposes, you should just have a stone that cooks the dough and it releases it properly.

I want to point this out because you should be trying to relatively minimizing burnt flour on the stone. I have an ooni and friends come over and try to cook their own pizza sometimes (my poor stone) and don’t get their crusts cooked because they leave a bunch of burnt flour particles keeping the dough for making good contact with the stone.