Interesting! Never heard of pizza steel before. I've been using a pizza stone in a regular 230 °C oven for quite some time now. Do you think a pizza steel will

Interesting! Never heard of pizza steel before. I've been using a pizza stone in a regular 230 °C oven for quite some time now. Do you think a pizza steel will make a difference at such a "low" temperature? And one more question: why should I want to choose a higher/lower hydration of my pizza dough?