Best thickness for shaped pizza dough for good sliding from the peel/tray into the oven I made pizza yesterday and encountered an issue.

My dough was not very sticky, it was sliding well when adding flour to the surface.

However, after I added toppings (tomato sauce, mozzarella, basil, olive oil) it seems like the weight made the dough stick a little bit or at least it did not slide well. I had issues to slide it into the oven and had to end up putting the first tray where I put together the pizza into the oven, losing the heat of my pizza stone.

I assume this issue is caused by the thickness of my shaped dough, which was maybe too thin and did not have enough "body" to slide out properly from the tray (peel).

What is the ideal thickness for a Neapolitan pizza when you shape it? I mean the inner areas of the pizza, not the external crust.
Sliding well has nothing to do with weight or thickness, although too thin makes the dough prone to tearing. A generous spread of ground semolina under the pizza dough after shaping will keep it from sticking to your counter while you top it, and in your oven when you bake it. The grainy semolina will act as a barrier, keeping the bottom of your dough off flat surfaces, think of it as natural ball bearings. You can use corn meal as well but I don't like the taste or texture as much. 

As for the ideal thickness of an authentic Neapolitan pizza I've never measured it, but let's just say you can't get the dough any thinner in the center without it tearing. I make mine thin in the middle and just a bit thicker on the outside.