Flour? NO. Cornmeal? Maybe. Semolina. Yes.
Flour is simply too fine to not burn producing a bitterness, if it even helps with the sticking at all. Water will coat AP flour making it actually more sticky than if you placed the pizza on a peel without the flour.
Cornmeal can work as ball bearings for the dough sliding off very easily. The problem is the sugar content of corn. It will burn very easily; again producing a nasty bitterness.
Semolina flour is a flour but with the coarseness of cornmeal. It still works like ball bearings but won't get bitter when it burns. In fact, the flavor compliments the char you expect on a good wood-fired pizza crust.