WOWOWOWOW, now those are some amazing looking pies. Dare I say perfect leoparding? Kudos to you, I bet they were tasty.
In my opinion the GI perforated peel does work well, and does its job at reducing bench flour. BUT, it did take a bit of a learning curve, its not quite as "smooth" at transferring, and u must lightly flour it. I screwed up a few with its first use and was discouraged. I know in all of the videos it does show it as a "super peel" and it is quite neat once you get the hang of it. I scoop my skin off of the counter, I do not prep the skin on the peel. I use it like in the videos and it works well for me.