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Dstr8 gave you the big culprits above. While a dribble or leak of sauce is an obvious condition that will cause you problems, leaving the pie on the peel any longer than necessary will definitely lead to a sticky situation. The longer it stays on there, the higher the chance of it sticking. From my much younger days working in pizza restaurants, one additional trick to help get the pie moving off the peel - When you are ready to slide the pie off the peel and onto the stone, lift one edge of the crust, and blow a sharp puff of air under the crust. Sort of like blowing out a candle. This will do two things for you; the crust will float on that air bubble, and slide easier onto the stone, sort of like a hovercraft. I hate losing toppings because I had to jiggle too hard to get the pizza moving, and the air trick mostly eliminates this. The puff of air will also help you identify if you have any sticking issues before you even open the grill.