[erikpukinskis]

I thought the point of the steel was to throw it under the broiler to get it above 700 deg, and then bake the pizza under the broiler?

[hendricius]

The steel releases the heat faster than the stone. Yes, heat it up as much as possible. Still you will not manage to have the same air circulation as in a stone brick oven. Thus you can not reach the same result. But it can get close to a 95% version. I sometimes use a blow torch to sizzle my pizza further.

[advantager]

That's a good idea, pre-heating it under the broiler. I do finish the pizzas (last ~2 mins) under the broiler as well.

I have a new oven, so my time estimates are still fairly approximate.