Last week I tried Tom Lehmann's NY style pizza dough, 60% hydration, baked on a 16*18 screen (I don't have a stone). It turned out Ok, but the crust bottom was a bit rough.
Do you think that if I put a pan with some water at the bottom of the oven to generate steam during baking, would that help in giving me a crisp but not rough bottom? I used to do so when baking bread, and it made a nice bread with a thin crisp face. I don't know what effect it would make with Pizza.