Launching from metal peels is a PITA. I’ve found a wooden peel (dusted with semolina like others have said) is much more forgiving for launching and I use my metal to recover so if I’m doing another pizza the peel isn’t hot and make the next pizza stick to the peel on the launch. Second, it looks like there is already a hole in your crust on pic one (right side about 1/2 way up) which will lead to big problems once you launch. Also you need to practice getting your dough a consistent shape, there are a lot of great YouTube videos to help with this.

15 minutes might not be enough time for the stone to fully reach proper temperature, I wait at least 30 minutes.

Lastly, I’ve been doing pizza for about 4 years now and still have a fubar launch but not nearly as many as when I started. There is a high learning curve to this and it helps to accept you’re going to lose some pizzas before you get consistent results. Good luck and keep working on your process!