Thanks to scott123 for the help and encouragement to order steel plates for my oven. For my oven setup, I used four 1/2" square steel bars cut at 22" wide to raise the steel plates up enough to fit over the lip on my oven rack. It also allowed me to order a much deeper plate which helps with the heat transfer, as well as being able to bake larger pies. I had two steel plates (hot rolled) cut because one sheet would be way too heavy. One measured 9"x19"x1/2" and the other measured 8"x19"x1/2" because the max depth for my oven is 17 1/4" and I didn't want the steel to touch the glass on my door. I entertained buying from Baking Steel but I went with a local steel fabricator who turned my order around in one hour and it was only $60 plus tax for the 4 bars and 2 plates. I got it this morning!
I used sand paper, steel wool, soap, water and then white vinegar to wipe off any remaining mill scale. I dried everything thing really well and then applied a thin coat of vegetable oil with a microfiber cloth to season. See below before and after pictures as well as some pictures of my first few pies using the steel plates. The last picture shows how after just one use, it became very dark. I have to say it made a huge difference in the underskirt browning as well as the cornicione. There are a few adjustments I know that I need to make to my workflow, but each time will get better and better. I know I made the right choice because my 8 year old daughter who never gives compliments said to me, "mommy, why can't you just make the pizza this way all the time?!" She made my day