Sometime you might want to try a lower hydration, for example, 58%. I think you will see an improvement in the handling of the dough and loading the pizza from the peel into the oven. What you want to avoid as much as possible is the formation of thin spots, especially near the center of the skin, through which the sauce might migrate and cause the skin to stick to the peel or even to the pizza stone itself if you manage to get the dressed pizza onto the stone. The worst combination I have experienced is a very thin high hydration dough (above 63%) that has been hand stretched. The larger the skin, the greater the likelihood of thin spots forming, no matter how careful you are, and especially in the hands of the average home pizza maker with limited dough shaping and stretching experience. I think you will find that most pizza operators don't use hydration levels as high as those used by many of our members. From the many commercial dough formulations I have studied, the hydration levels are usually lower than 60%. That alone will reduce the likelihood of the dough sticking to the peel.