Pizza Steel Seasoning and NY-style Pie

This guy popped up on my EweTube the last couple weeks, and I like his style:
 
https://www.youtube.com/watch?v=pCQl2e_qFS8
 
I discovered the pizzamaking.com website just about the time I got my Large, and I went bananas on pizzas for several years, making several every week, experimenting, taking notes, adjusting, getting fat, etc.  I eventually burned out completely and haven't made a pizza in 5, 6 years.  
 
I don't have a pizza steel, but he goes into how to season one; given the recent cast-iron kerfuffle on a recent thread, you can take that for what its worth.  I still have my stone, and will use it if I ever start down this road again (and it does sound inviting, now...)
 
His method of stretching dough, and using a wood peel to launch but a metal peel to rotate/retrieve, mirror mine; the only difference was that once I had my dough to the proper diameter, I dusted it with flour, then flopped it inverted onto my wood peel onto which I had already sprinkled some course cornstarch, never had a sticking issue with that (using parchment works but so do bicycle training wheels, so you've been warned... )
 
His minimal use of toppings also mimic what I was doing.  He didn't address basil; I always chiffonaded the leaves and added them to the pie, along with a drizzle of OO, after the cooked pie came out of the Egg.  I've tried adding the basil to the pie on one half of a pizza before baking, and added fresh basil on the other half; burnt-black basil tastes like nothing, I don't care if most high-end pizzarias do it that way.  
 
Was also interesting to see how he held his slices to the camera, completely vertical, and nothing dripped off; again, minimal toppings for the win. FWIW.