How do people manage to slide a metal peel under an uncooked and topped pizza without it all bunching up?

For years I have always put my toppings on my pizza once the dough is on the peel. I sometimes see videos of people topping the pizza on the work surface then somewhat effortlessly sliding the peel under the pizza, adjusting it and firing it into the oven. What’s the secret? I just have this fear of ruining a pizza if it bunches up too much.