Early on I found problems getting breads, but esp. pizzas off of a metal peel. Pizzas, due to sitting on it while putting the toppings on, seemed to stick, no matter how much semolina or cornmeal I coated them with (plus, I really didn't want all that on those). But I found they slide right off of the wooden ones, with just a little coating. OTOH, metal peels are much easier to slide under loaves and pizzas, when moving or removing them.
Dave
Use a sheet of parchment under the dough and slide the dough and parchment from the peel to your baking stone. No fuss, no muss.
BTW, welcome to TFL.