I found many great insights reading through various postings after searching for baking steel best practices. The bad news: my terrible, drawer-style broiler/oven more or less prevents any great 4 minute pizzas. The good news: I'll be ready when I upgrade.
Would love to join conversations regarding using the steel and a drawer broiler, cold-fermented dough, and fresh-vs-cooked sauce. I upped my pizza game after working through some of Kenji Lopez's recipes (seriouseats) but am ready for the next step.