Regarding the surface temp increase with the broiler- I think it may be a lost cause. You're really not driving up the temp of the whole stone. Changes in surface temps tend to be pretty trivial. Unless you block off/shield the thermostat in some fashion, you're only talking a few seconds blast, plus... it could rob time from the broiling phase of the pizza bake. The last thing you want to do is launch the pizza and not have the broiler come on for a minute or two because you just had it on full blast for the pre-heat. Oven spring is dependent on high heat from below and above.
I think it's pretty safe to assume that 1/2" steel plate, in this present configuration, with or without broiling, can't produce Neapolitan bake times. To do Neapolitan, the entire plate needs to be pre-heated to at least 650 and most likely closer to 675.
Mark, I know you bought this plate to avoid oven tricks, which I think is a good idea, but there is one sort of light duty oven trick that's recently come to my attention by way of the steel plate scenario in Modernist Cuisine. It has to do with the idea of restricting air flow. You might be able to put your steel plate on the top shelf and cover the remainder of the shelf with heavy duty foil, with the shiny side facing down. This should prevent some heat from getting to the thermostat and driving up the temp of the lower compartment. I'm not certain how much of a disparity it's going to create and how long it will take for the heat to travel from the bottom of the steel plate to the top, but it's worth a try.
Another option that just occurred to me is, instead of a foil covered shelf with a cutout for the plate, maybe a mineral wool covered shelf with a cutout. Or... if the shelf could handle the weight, possibly some very thin quarry tiles cut to fill the entire space. Anything that will insulate the bottom of the oven should do the trick.