I think the easiest way around the peel sticking issue is to use baking paper. I use this every time I cook and have no issues. I laminate my skin, put it on some baking paper and cover it for the 2-3 hour refrigerate. When I take it out to dress it, I peel it off the paper and flip it over, so the drier side of the skin is now on the paper. When you go to set the dressed pizza on your stone, you can just grab a corner and slide it off the peel. I also use a metal peel because I don't like the sharp angle of the wooden ones.
If you're after the malty flavor, you might want to consider the Red Hook ESB in a 40/60 ratio as performed by TomN. This is much faster than boiling down an extract and produces about the same amount of flavor. I have been using this approach more recently with really tasty results. As far as the texture goes, I think Lydia's approach with the cheater formula is great. I never liked relying on the undermixing for these bubbly type crusts, but the less you mix, roll, knead, etc. the better they tend to separate layers and bubble up.
You might want to also try some different flour. I don't know how the absorption of the 00 flour is that you are using, but I use All Trumps flour at 46% hydration. If you substituted say all purpose flour, the same 46% hydration would feel more like 50+% hydration. Bottom line is the same hydration % based on weight using different flours leads to overall differences in hydration. It could be that your dough was simply too wet at 46% hydration. Do yourself an experiment and try this. Take a cup of different flour and add 46% water, compare the doughs. You'll see that 46% on a different flour "feels" totally different. The right feel for this is sort of hard to describe, but I think the best analogy is it's usually on the dry side, and when rolled thin it feels like a piece of modeling clay. Those usually make the best pies in my hands.