I own a pizza business and we don't build the pizza on the peel. The time on the peel is as short as we can make it - timed in seconds. A simple Margherita is slid onto the peel off the table onto the peel and into the oven in about 5 seconds. You don't need a lot of bench flour, you need a delicate touch and some practice handling the dough. Light toppings-type Margheritas are simply lifted and pulled onto the clean, and lightly floured peel. Make sure to leave a small amount of dough overhanging the peel edge so it sticks to the oven floor, then pull the peel back horizontally with a little shake. Many beginners want to lift the peel as they retract it. I don't understand why they do that. It comes off easier if you pull back the peel near horizontal.
Heavy toppings are different. Here's my way: we form the dough on a table (stainless with a pinch of flour), then lay it on a floured round cutting board like this: Link>>
We build the toppings, and slide it onto the peel. With heavy toppings, we may use a long stainless spatula to lift the leading edge of the dough as we slide it onto the peel. Once again, it's only on the peel for seconds.
That's just my way. Others may do it differently. When you have a line of tickets a mile long on a Saturday night, you're forced to come up with some repeatable way to get it done without ever having a mistake in or out of an oven. We can't afford mistakes.