I want to get a pizza steel and have my eye on one that is 22 x 14. My concern is that I will have very little clearance in my oven using that size. I wanted to be able to cook 2 pizzas at once so I wanted something bigger than a 14 x 14. I would be cooking my pizzas using the steel/broiler method so I'm not concerned about airflow in that respect (maybe I should be?). However, I wanted to be able to leave it in the oven all the time but am concerned about the airflow. I have an older convection oven that cooks pretty unevenly so thought the steel might help out with that. I rarely use the broiler for anything other than pizza so would leaving it on the top rack vs leaving on the bottom rack be a good option? I was thinking if I put it on the top it wouldn't create an issue with blocking airflow assuming I didn't need to use the broiler. My stove is electric with an exposed element on the bottom so I couldn't put it on the floor of the oven.
Any thoughts are appreciated :)