i used to do a lot of pizzas, haven't made one in a year or two now though
I really prefer wooden peels for putting the pizza in.
the wood will hold flour and corn starch better than metal - but neither are fool proof.
if you let the dough sit on the wooden peel for too long, it will begin to stick.
if you need more time while assembling the pie (while on the peel), pick up the peel and give it a quick shake to get the dough sliding.
also - the best peel ever is the
SUPER peel - it has a fabric belt like thing over it and can gently pick up and lay down even the most delicate doughs.