Stretch and open your dough until it's close to the shape you want on your work surface, whatever that is. Clear away the flour on the peel side. Rub the wood peel with flour, making sure to work it into any cracks. Tap the excess off. Gently slide the dough onto the peel, shake it to make sure it isn't sticking, put sauce on, shake it again, put cheese on, shake it... etc. You get the idea. Keep it moving until you're ready to launch.
If you are using a low-hydration dough, you may not need all that shaking. Really depends on experience.
Wood to make & launch, metal to turn & recover.
I've seen videos where the pieman makes 10 pies at once, pulls them onto the metal peel, launches them, turns and pulls them all with the same peel. That's expertise at work. Years of daily work in a fast paced environment will give you that. I bet some of those guys could use a sheet of plywood to good effect. Pizza kung-fu masters.