Pizza undercarriage
I used my quarter-inch-thick Baking Steel on this pizza. This time I put it on the bottom rack of the oven. On the next rack up, I had my half-inch-thick steel AND my old pizza stone arranged to cover the entire rack. Essentially they created an artificial low ceiling for the oven right over the pizza. This had the effect of blocking a significant amount of heat from rising to the thermostat. That in turn meant the oven stayed on, constantly trying to hit 550°F. This would be good if I had a broiler element above the pizza to cook the top as quickly as the crust. The bottom crust was done in about 1:50. The top, not so much.
Pizza undercarriage
I used my quarter-inch-thick Baking Steel on this pizza. This time I put it on the bottom rack of the oven. On the next rack up, I had my half-inch-thick steel AND my old pizza stone arranged to cover the entire rack. Essentially they created an artificial low ceiling for the oven right over the pizza. This had the effect of blocking a significant amount of heat from rising to the thermostat. That in turn meant the oven stayed on, constantly trying to hit 550°F. This would be good if I had a broiler element above the pizza to cook the top as quickly as the crust. The bottom crust was done in about 1:50. The top, not so much.