I have seriously thought about steel and I'll probably get one, although I'm not entirely optimistic about the steel being able to make this particular oven usable on its own. I'll certainly try it though.
The biggest problem I can see with my regular oven is that I have to keep the overall oven temperature quite cold in order to get a couple of minutes of serious heat from the grill at the top of the oven before the thermostat cuts it off. In fact my current setup is to keep the door open (it's winter... not so unpleasant!). If I heat up the oven enough to get a stone or steel to a good temperature then I won't be able to get any direct heat from the top... kind of a damned if you do/damned if you don't scenario.
In any case the two oven setup might seem convoluted but in practice it's simple enough to get a pizza baked.
A couple of (blurry iPhone) pics below from last night from the benchtop-oven/regular-oven combo. Not my best work by any stretch, but a fair representation of my average pie with this setup. 1: Aglio o olio sauce (garlic,parsley,oil,water blended) with jalepeno, blue cheese and basil, and 2: tomato, capers, blue cheese and basil.