Did this one with the Serious Eats broiler method (preheat steel on second highest rack at 550, switch broiler on High before sliding in your pie) and came out with this gem. Seriously, this is the nicest undercarriage on a pizza I’ve ever made. Can’t recommend the Baking Steel enough.
Some serious charring.
matthew 'fuj' scher 
I have never heard of baking steel before but I am going to look for one today! That pizza looks like amazing. Thanks for sharing!
Hi Fuj,
Thank you for your endorsement! Your pizza looks beautiful! Thank you for sharing with your readers!
Andris
No problem. After years of using baking stones and never having achieved a crust like this, it’s an easy endorsement. Works like magic.