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Lifting to peel (presumably more like lifting a side to allow peel to slide in?) then topping is something I hadn't considered but makes a lot of sense!
owl-
The dough is normally stretchy and flexible enough that you can pick it up gently and lift it to the peel. As Chris said videos really help. Scott's Pizza Project on Instagram is decent. He's an awful presenter and really dry but his content is useful and his tips videos show how to ball up, shape and transfer.
Saffronspokes
I normally shape on a floured / semolina board (either is fine) and then once it's the right size and shape I lift onto the peel (which has also been very lightly floured). Once on the peel you can adjust the shape a little to get it back to being as round as possible. Then sauce and top as quickly as you can and then launch.