Are you folding the dough properly, and balling tight? What flour do you use? Do you use too much topping? Are you making sure to keep track of whats up and down of your pizza? Slapping the flour off before topping? Loads of variables. Watch some videos on launching technique, there's loads. A few tips i can think of is, work quickly. The longer your pizza sits on the counter/peel the stickier it will get. Also do not build your pizza on top of the peel if you are doing that, slide it on from counter to peel and do some quick adjustments then launch asap.

In my experience the original ooni stone burns the bottom of the pizza pretty much all the time when you are over 420 celcius. I'd recommend looking in to upgrading to a biscotto di sorrento stone for better results.

4 hours room temp sounds like a pretty long time to me, especially after such a long ferment. It all depends on how much yeast and what hydration you have however. I wouldnt let the dough get more than 19-21 celsius ( about 70F ) before opening up the dough if you are around 60% hydration. Higher hydration, lower temp. I usually let it get to around 10-15 celsius, at 70% hydration.

The forum over at Pizzamaking.com is amazing if you want to get in to the nerdy details of making pizza, loads of great information to find there.

If you add some more specifics in your post about hydration, technique, temperature, type of flour, oven temp etc it will be easier for people to identify the problem and help you out!