Using a pizza peel really makes making/baking a pizza much simpler. The trick I've learned to do, is:
1. Have the peel sprinkled fairly liberally with corn meal before you work the dough.
2. I repeatedly flour the dough (on a Corian countertop), and pick it up and turn it over so that it can be easily handled and isn't sticky or tending to tear.
3. Then I put the dough on the peel and I shake the peel to make sure the dough slides easily. Be careful, it can slide right off the peel at this point which is something you don't want to have happen!
4. I paint the dough with EVOO. This tends to "waterproof" the dough. I shake the peel again to make sure it still moves easily.
5. I add my sauce, and any meat/vegetable toppings. Again, I shake the peel to make sure the dough, et al, still moves freely.
6. I add my cheeses. I tamp any crumbled cheeses (I use a food processor to chop up my mozzarella) very lightly. I shake the peel again. (Tamping the crumbled cheese lightly helps keep it from moving on its own right off the pizza when shaking the peel).
7. At this point, and assuming the oven stone and oven have been properly heated up, I open the oven door quickly, slide the pizza right onto the stone, shut the door, set the timer for about 10 minutes (my pizza dough weighs approximately 12-13 oz at the time I start massaging it or rolling it out when I'm in a hurry).
Pizza comes out slightly browned on top, and just the way we like it.
Nothing worse than trying to slide the pizza off the peel and only part of it slides. Usually makes a saucy mess on the stone, and high levels of frustration. Even after all these years using the above technique, sometimes the dough still will stick to the peel. This usually happens if I make a thicker pizza with more toppings, and was running out of corn meal or something. More meal, more better. Anyway, some of the corn meal sticks to the bottom of the pizza and increases the crunchiness when its done.