Adam, I do a fair amount of bread baking, and think you are wasting time and effort on the height adjustment and the steam. Turning to the steam, do a youtube video of the steam injection in a baking oven - you will see it is a serious amount of steam - and they inject it several times in a few minutes. I don't think your setup will in any way replicate that, and in fact it will mostly seep out of the oven since it is hardly sealed. Second, there is no real benefit to using that oven for pizza - from what I have read, you use the residual heat of a WFO to bake bread - since you have the residual heat anyway, why not. I made some bread in a BS just to see if I could, and the whole time I kept thinking it was an awful waste of gas. The main appeal of yours, and the BS, is a quick start up time, which means there is not much in the way of residual heat. Since it is gas fired, you can't really seal the oven off like you can in a electric oven. I would just focus on the pizza. Those that want steam for baking have a number of other options ( covered containers like DO, injecting steam in a pan, ice water in a pan of metal, etc ).