I've never had much of a problem with my dough sticking...my method:
1. Make sure the peel is well-floured (I tried cornmeal for a while but got tired of the mess).
2. Sometimes, if I feel like the dough might be particularly sticky, I go around the edges and lift the dough off the peel at each point, just to make sure it's separated from the peel.
2. Put the peel all the way into the oven, just short of the far edge of the pizza stone, and at a very slight angle. Then do a series of quick SMALL "push and pull" jerks on the peel, just to gauge how quickly the dough will move off the peel. It's important not to *pull* the peel--PUSH and pull. Ideally, on each push, the peel should stop right at the far edge of the stone. If the dough is too sticky to move at all, you need to re-start, remove the peel, and put more flour under the dough.
3. If you do your small peel pushes right, the far edge of the pizza will just begin to slide off the peel, directly onto the far part of the stone. Once that's done (and by now, the pizza should move rather easily on your peel), use one big pull to get the rest of the pizza off the peel.
That method has almost never failed for me.