Tugboat, here's my suggestion, having done broiler pies for a couple years off and on, get the baking steel as close as possible to the coils. If you can get the steel within 3/4 of an inch do that. This may take putting the steel on a couple baking sheets that are on top of the top rack. Then, right before putting the pizza in remove the baking sheets so the steel drops down to the top rack. This is a dangerous maneuver but very doable with a bit of practice and several heat pads. The pie will appreciate the extra 50 or 100 degrees. It will get more rise, browning, and leoparding.