Am I the only one that struggles with the transfer? I even went to a commercial kitchen shop and bought a pizza peel. Would love to hear what’s working for others!!
Use semolina flour to fully dust your pizza before forming as well as a light dusting on the pizza peel. To make it even easier, top the pizza and THEN transfer it to the peel. It'll take some practice to do it without tearing the dough or messing up the toppings. But that's how authentic neopolitan chefs do it. It gives it even less of a chance of sticking.
Remember to aim for the back of the shelf when shooting the pie. The moment it touches the shelf, pull the peel out fast. It'll all fall into place!