I have the baking steel and words cannot explain how much difference it makes in cooking pizza and bread. I also have the metal peel and have not been able to perfect getting the pizza/bread from the peel to the stone without parchment paper. I have discovered a trick that works for me with the parchment paper. I put my pizza on the parchment, slide the loaded parchment onto the steel, close oven door, wait a couple minutes for dough to set, open door with tongs in hand, hold tongs against pizza to keep it from moving and slide the parchment paper from under my pizza. No fire worries from parchment. I've used this pizza dough recipe several times and it's now my goto on pizza nights. I usually have some resting in fridge for such nights. BBQ pizza has become one of our favorites. Kudos to Jeremy for the instructional directions & pictures. Pictures take the unknown factor away.

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