First off, what recipe and method are you using for the dough?
Like many things, making pizza is largely a "feel" thing. It takes some time and practice to get everything in sync. Before you start trying all manner of things to make your method work, try figuring out why it isn't working in the first place.
Start with your dough. Is it elastic? Does it have a satiny look and feel to it? If it appears wet on the surface, it's just too wet and will stick no matter what. You don't want it so dry it gets tough, but you also want it workable. Again, it's a "feel" thing. You might try going to a pizza place or grocery store and buying pre-made dough. Not Pillsbury, but actual yeast dough. Most grocery stores around here carry it. It comes in a bag and is usually somewhere in the refrigerated section. Pizza places will usually sell you a pound or two if you ask them nicely. Once you have the pre-made dough, compare it to yours. See what's different about it.
Once you have your dough figured out, the process comes into play.
What works for me, is to form the dough into a pizza either in my hands or on another surface besides the pizza peel. Then, flour the peel (or use corn meal) and gently lay the dough on it. Give it a shake at this point to see if it's loose. If it's not, add more flour or corn meal to the area that's sticking. Once you have your dough easily moving on the peel, THEN make your pizza. Again, be gentle. Don't press down on the dough or it'll stick. Also, give it a shake every now and then to assure it's still loose. Once the pizza's made, the transfer to the stone is pretty simple. Just line up the back edge of the pie with the back edge of the stone and with short, firm shakes, inch the edge of the pizza on to the stone. Continue this process until the pizza's about halfway onto the stone, then just pull the peel all the way out. Again, it's a feel thing, it's really simple.
Only other thing I can think of is don't overload your pizza with tons of toppings. A little goes a long way, and too much makes a heavy pizza that'll not only be tricky to move off the peel, but won't cook evenly.
Keep at it and you'll get there!!