The paper recommends against baking pizza on steel because this would cook the pizza too fast, but this is only true at the temperatures of pizza-specific ovens (paper says 620F / 325C). If you're trying to cook a pizza at home in an oven that only goes up to 550F / 290C the steel helps a lot to make up for the oven not being quite hot enough.
(I use a pizza stone, though, mostly because that's what I already have)
(I use a pizza stone, though, mostly because that's what I already have)