Machinelf, I'm sorry to hear that the plate was already ordered, but I'm glad it didn't cost you too much.
If you do end up pre-heating using the broiler, remember, broiling is contingent on distance. The closer the object to the element, the greater the impact. If you're going to get the most out of the pre-heat, you want a vertical gap of 3" or less. This can be difficult to launch into, but you'll get the hang of it. Any further away and the broiler won't heat up the plate very much.
Along the same lines of broiler proximity, a carbon steel wok puts the middle of the wok further away from the pizza, which can be counterproductive to a home oven setting. A rounded dome works well for a wood fired oven, though, as the burning wood can give off a load of heat.