Hi Ernst and welcome back!
Your peel needs some kind of a “medium” between the dough and the peel. In a cooler oven (and some even use it in a BWO), you can sprinkle corn meal on the peel before you stretch your dough on it. Corn meal will scorch, though. Most use a good thick layer of all purpose flour. Especially on a wooden peel, rub it in and make an opaque (not thick) layer, and don’t neglect the beveled edge that goes into the oven.
Another trick is the two peel method. When you are unloading your peel, tilt it up about 20 degrees, then use the second peel to break the suction at the end closest to you. Don’t start to pull back until the leading edge of your dough is on the oven floor, then slide it out. If you sense things are going to start heaping up, a side to side motion with the handle will also help.
And I hope this helps as well. Keep at it and you’ll be flipping pies in and out of your oven like a Roman street vendor!