1. developing the dough properly. If the dough is sticking to the hands even after step 2, then the dough/gluten hasn't been developed enough. Increase the kneading next time, lower the hydration or both.
2. cover the entire doughball in bench flour. Shake off the excess as you open the doughball. This is all the bench flour that each ball should require.
3. rub a very thin layer of bench flour onto the peel before loading the opened pizza dough onto the peel. (You can perform #3 before #2 if desired).
4. top the open pizza skin quickly and get it into the oven quickly. This is not a time for dilly dallying, idle chit chat, or answering the phone, etc.
You can also stretch the pizza skin onto a pizza screen and load both onto a hot stone, but this technique is generally not favored due to it's negative effects on the oven spring of the crust.