OK, so I found, cleaned and seasoned a piece if 1/2" steel for pizza. I'd like to try it tonight. But I need some help on temperatures.
Simply using the oven, I can get the steel to 550F. Cycling the broiler on after a preheat, the steel gets to 625F.
Is there a trick to ratcheting up the temp into the 700F range that the experts claim is necessary to proper Neapolitan-style pies?