I recently purchased the Baking Steel product, based on the articles on the Serious Eats website by Kenji. I have been following Kenji for a while now with other cooking endeavors and he has never steered me wrong before, and I trust his results and methods. However, my experiences with the Baking Steel so far have been very different from his. I have been using his Neapolitan Dough, and followed the procedure he uses. I have an electric oven and broiler. I heat up my 1/4 inch steel on 525 for 45 minutes, then crack the door open and turn on the broiler for a few minutes while I get the pie ready. By the time the pie goes onto the pizza, the steel reads high 500's or low 600's. It is placed about 5-6 inches from the broiler element. I get great oven spring, and after 4 minutes a tad of leopard spotting, but when I pull the pizzas the bottom is always completely blonde.... Why is this? It doesn't look anything close to the results he was getting, and I don't even think he was getting his steel up to as high temps as I was, since he put the pizza in right after he turned on the broiler. He said that steel temps topped out close to 500 degrees. Anyway, it is very frustrating, because I feel like I followed his procedure exactly, and I am getting nothing close to the results he is getting. Any help would be greatly appreciated!