For me, the pizza steel is also plenty good compared to the portable gas ovens. Some other tricks I use are adding diastatic malt powder to the dough, and par-baking the crust before adding the toppings, to let the middle get crisp.
When you par-bake, how long does it take you to then add the ingredients? Do you have to rush? Or is it better to take a few minutes, so the oven can re-heat itself?
Probably a good idea to stick with the hippie-looking brands / made in Western countries like If You Care, which use unbleached paper and silicone and presumably don't douse the paper in other chemicals.
My technique is to use a wooden pizza peel and liberally flour it before starting to form the dough-ball into a pie shape. I form the pie using my fists, so I have a chance to shake the extra flour off the crust before I start putting the sauce and toppings on it. I’ll also give the peel a good shake before I start saucing, just to make sure the dough isn’t sticking.
Doing all of the above, I haven’t accidentally turned a pizza into a ripped-up calzone for at least a few years.