I've had some trouble moving a proofed product into a hot oven.  Partly because the oven is screaming hot and also the product is hard to move. For example, I have my proofed baguettes in a couche.  What is a good way to get the dough from the couche to a pizza peel, then pizza peel to baking stone in oven?  I do dust the pizza peel with either corn meal or semolina flour, but I'm awful at sliding the dough off the peel onto the baking stone.  During the process though, I end up disfiguring the carefully shaped dough.

Any other innovative methods of doing this?  Tips?