Interesting opinions all around in this thread.
I have never understood the appeal, hype or superior functionality of a steel surface for baking versus a great stone. I have experimented with steel quite some time ago and the outcome was something left to be desired. Much to be desired, as a matter of fact. Don't get me wrong, I'm not bashing steel it just didn't do it for me.
With that said, Craig produces great-looking pies with his steel bake.
However, I think his outcome also relies on a complete understanding how his individual oven works, heats and bakes and I am sure he knows every single nick and crevice of his oven like the back of his hand.
I think there lies most of problems some of our members here encounter when it comes to baking on a steel surface. Just like with stone, one stone or two, you need get to know your oven in an intimate way,...the same way you got to know your wife/husband/GF/BF/FB, etc, and you became aware of what makes them tick and learned about their "features".
If you do not know how your oven performs, or know its different features (Sabbath Mode is a great one, btw) don't expect the outcome you are picturing or imagining in your mind to be mind-blowing.
Once you know your oven, start with your preferred baking surface and then tailor your dough to it.
Anything else, imo, is speculation.