Why does my pizza dough stick to my peel?
You might have better luck with cornmeal or semolina flour on the peel, those have a "ball bearing" quality to them, even in addition to some regular flour on the dough. Be sure your pizza is sliding easily before you move to the oven. Practice the motion a bit with just some plain dough some day. There is a bit it a trick to it, a left to right motion to get it nice and loose, and quick front to back motion to get it into the oven.

Here's a YouTube video, he gets into the peel at 4:30.

If you want to spend the money, this is a foolproof option: EXO Peel, they demonstrated it on America's Test Kitchen. It was really nifty.