Pizza sticks to the peel

Affects quality

Almost always insufficient bench flour/semolina or too much time spent on the peel before launching.

Ask yourself

#1
Insufficient flour or semolina between the dough and the peel
Strongly supported
Without a dry, low-friction layer, dough gradually bonds to a wooden or metal peel, especially once wet toppings are added.
#2
Pizza left sitting on the peel too long before launching
Strongly supported
The longer wet dough and toppings sit, the more moisture migrates down and encourages sticking.

The same symptom has different answers on different equipment. Each branch below states how to tell whether it is yours.

Peels and launchingGenerally accepted
How you would know: The dough stuck to a smooth metal peel, or stuck after sitting dressed on the peel for several minutes.
Metal is smooth and cool and dough adheres to it readily, and dough left dressed on any peel progressively wets its underside as sauce and moisture soak through.
Do now: Lift an edge, blow or slide dusting underneath, and launch decisively — a hesitant, stop-start motion is what tears dough.
Change next time: Launch from a wooden peel and retrieve with a metal one. Build fast, shake the peel to check the dough moves freely before topping and again before launching, and never let a dressed pizza wait.

Shake the peel gently and use a bench scraper to release stuck edges before attempting to launch

Use enough semolina or flour under the dough, and top and launch as quickly as practical

Guides that treat this as an outcome to improve, an environment to work with, or a flavour to understand, rather than only a problem to fix.