I agree with most posters that a wood peel is probably best for preparing and transferring a dressed pizza to the oven. However, you are also correct that it is very hard, if not impossible, to find a wooden peel that exceeds 16", which makes it unusable for folks like us that prefer making larger size pies.
I have a peel that is 17" and it is steel. Initially, I struggled a bit with transfering 16" pizzas from the peel to the oven, with sticking being the major problem. Since that time, however, I have mastered the technique and no longer consider it a problem. And best of all, my new technique uses LESS flour/cornmeal than I was using before. I will say, also, that I have not yet tried Addicted's "air pocket" technique, but it sounds like that is the best way to go by far.
If you are reluctant to try addicted's technique or would prefer to try a more "traditional" technique here is what I do:
1.) Sprinkle flour around a metal peel so that the majority of it is covered in flour. Then, tip the peel sideways at about a 45 degree angle and "tap" the peel on your work table. This will serve to spread the flour evenly across the peel and, at the same time, remove all the excess flour off the peel. This step has been invaluable for me, as it significantly reduces the amount of flour on the peel and, at the same time, it better insures that the the entire peel is coated (there are no "gaps" on the peel where potential sticking could occur). After executing this "tapping" technique, you will find that 70% of the flour that you initially sprinkled on the peel is now sitting on your work surface and not on your peel.
2.) I then take a very, very small amount of corn meal and sprinkle it on the peel, over the flour. There is not a need for a significant amount of corn meal with this technique, as the flour will do most of the work. The corn meal is simply an extra safeguard against sticking.
3.) After spreading the dough on your work surface, simply pick it up and transfer it to your peel. ONCE IT IS ON THE PEEL DO NOT TRY TO SPREAD IT ANYMORE.
4.) Give the peel a little wiggle and you should notice that the spread dough moves around the peel freely.
5.) Dress the pizza and then transfer to your oven/stone
This technique has worked great for me and, as I said earlier, uses minimal amounts of flour/cornmeal.