I know what you must be going through...the Pizza Peel Battle!
I had the same problems in the beginning, mainly that I let the skin rest for too long on the peel, took my time topping the pie while on the peel or the peel wasn't prepped right, etc. I'm talking about a wooden peel, not metal or aluminum.
It all resulted in frustration when it stuck to the peel with toppings going everywhere, skins got torn or were deformed. I tried different peel preparations, from a lot of flour to cornmeal to semolina flour to prevent the skin from sticking to the peel.
Until I read a baking cookbook, which suggested that when you first get the peel, to use a finer flour and cover the entire peel, well...not the entire peel, only the surface the pizza will be sitting on - against the grain of the wood -
tab/shake off the excess flour and be fast with the toppings, once you transfer the skin onto the peel.
Here's what I do...
1. Stretch skin to desired thickness on countertop
2. Give peel a light dusting
3. Transfer skin onto peel and sauce it
3. Top with favorite toppings (45 secs or less)
4. Give peel a quick jerk to insure skin's not sticking
5. Load into oven
Hope that helps a bit...