I don't have a steel but my stone is very thick and gives me good results. As far as throwing from a peel to a hot stone, I am sure all the purists on here will scold my suggestion. I use a product called a super peel and it was the game changer for me on getting pizzas into the oven. On the 00 flour, I was using that when I first started making my dough and before I found this site and then learned what others have said, that a home oven really can not reach the temps needed for this flour. Have fun.
Just my 2 cents,