Will pizza dough stick on steel platform in conventional oven?
I ended up skipping the parchment paper. I had 6 small-medium pizza worth of dough, and padded all pizza-dough with semolina, as well as padded peel with semolina prior to each slide-in-to-oven.

Prior to first pizza I put some semolina on the steel in the oven (though it might've been unnecessary... yet to confirm)

All 6 pizzas turned out great, with quality crust.

It wasn't really messy, might've been two three burnt spots, simply before the steel cooled off, I grabbed a wooden cooking spoon, lightly scratch, and pushed it out onto another plate.

 Update 

Confirmed you don't have to add anysemolina flour or anything to the steel, pizza won't stick.