I use a metal peel and dust it with bread flour and semolina flour or flour and corn meal. I stretch the dough on top of the same mixture on the counter before transferring it to the peel. I found this method removes the need to shake much. I've made many mistakes with the dough sticking to the peel. I've had a lot of ugly looking calzones, that were indented to be pizzas, as a result. If you are worried about excess flour, shaking or modifying your dough recipe are two options that come to mind.
I think the dough style has a lot to do with the chance of sticking.