Since you addressed your original post to Tom Lehmann, you might want to get his opinion. See, for example, Reply 7 at http://www.pizzamaking.com/forum/index.php/topic,14905.msg148110/topicseen.html#msg148110
, Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,15574.msg153182/topicseen.html#msg153182
, and his PMQ Think Tank post at http://thinktank.pmq.com/viewtopic.php?f=6&t=4920&p=28929&hilit=#p28929
As others have noted, it is possible to use a perforated metal peel to load pizzas into an oven. That is commonly done with Neapolitan style pizzas that tend to be on the small size and with light topppings. However, if you are making a much larger pizza, such as a 16" or 18" pizza, or if you are putting a lot of toppings on the pizzas, a metal peel may not be the best choice. I agree that the G.I. Metal perforated/slotted peels offer the advantage of reducing or minimizing the amount of flour on the pizza skins, and the G.I. perforated peels come in large sizes (see http://www.gimetalusa.com/pdf/catalog_USA.pdf
), but, to the best of my knowledge those peels are not typically used by pizza operators in the U.S., at least not with respect to pizza types other than Neapolitan style pizzas. When pizza operators have both types of peels, wood and metal, they almost always use the wood peels for loading and the metal peels for retrieving or moving pizzas around in the oven. And usually the metal peels are not perforated/slotted.
The above said, I know that some members will step forward and say that they have learned how to master using a perforated/slotted metal peel for loading purposes. But I am not aware of any doing so with pizzas that are on the large size, say, 18" and on a commercial basis. Or where the skin in both large and with a lot of toppings, or where a deck oven is used.
My advice is to do your homework and explore the options that best meet your particular needs, especially since you have indicated a desire at some point to become a professional pizza operator. You may also find that your options are limited or price prohibitive where you are in Panama.