Sourbug, well I could tell you about the wonders of a slotted metal peel, best solution I have ever had, BUT, I won't. I have found that getting your dough to slide is as much a matter of gluten developement as it is technique.
As far as dressing the dough, I would suggest that you try dressing it on a smooth hard surface, granite, SS, etc. and leave the peel for transport and shaking. So put your gluten developed dough on the counter after sprinkling some flour on the counter top. Open your dough, see if it moves freely on the counter after opened . Add your 1st topping, slide your flourerd peel under the skin and wiggle, make sure the pie slides A LITTLE, add the next topping and repeat the jiggling of the peel add the next topping,etc. The goal is to never let the skin stick in the 1st place to anything, counter or peel. If you still have the pie on the peel wiggle again just before launching onto your stone. If it doesn't move on the peel, don't launch. If it is stuck to the peel take a length of dental floss and run under the pie to loosen. Then GO FER IT.
Now back to the GI metal slotted peel, buy one and never look back. I open and dress my dough on the counter and then slide the peel under the pie, tap the bottom of the peel while transporting to the oven so all the excess flour falls on the floor, or on your dog, then launch.
Oh, and to make it all easier, make sure you knead your dough long enough to get the gluten well formed. Makes all this launching stuff so much easier.