How can I keep my pizza dough from sticking to the pan?

I've tried making pizza from scratch several times, and no matter what I do, I end up prying it off of the pan (or once, scrapping it off of my old roommate's pizza stone). I know there are several of you who make your own pizza -- can you give me any hints or tips to avoid this problem? Are some doughs better than others? I'm making pizza for a group this weekend, and I really, really would like to avoid the shame of more pre-made, store-bought crusts!

(Note: I think there was a topic about this at one point, but I couldn't find it, so if you know where that is -- assuming I'm not imagining it -- just point me in its direction.)

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