Jeff, for your first pie on steel, that's phenomenal.
Next time, could you time the bake and get an IR reading on the steel?
I can't tell from the photo, is this 1/2" steel? Nice job on the sizing.
You used the broiler during the bake, correct?
Stretching large pizzas is incredibly difficult. It takes a considerable amount of practice to master.
It's a beautiful peel, but... do you see how the taper on the edges begins about 2 inches in? Well, for the most ease in launching, the taper should really begin at the handle. The entire blade should come to a point, not just the last couple inches. As far as I know, the only way this can be done is with a massive belt sander.