>little to no browning on the top. Did you have a sheet of steel above your pizza? If anything, if your steel is too hot to have underneath the pizza, put it

>little to no browning on the top. Did you have a sheet of steel above your pizza? If anything, if your steel is too hot to have underneath the pizza, put it above it and use it to radiate heat, vs the ovens regular convection heat transfer. My original question was more if having steel on both sides works or not. What if the fire source is above the top layer, so the top side (the one that doesnt contact the pizza) is slightly warmer than the bottom layer (that does touch the pizza.)