I've pretty much always baked with my steel closer to the broiler, but have given up trying the method because I was never able to game my broiler to turn on and stay on when I wanted. After abandoning the method, I just kept the placement. When I Incorporated the kids into pizza making, I added the stone on the bottom rack to bake 2, 12" pizzas on the stone first, then a 16" pizza on the steel. I kept noticing the pies baked on the bottom stone had better crust browning, especially the first one. I figured it was because they were the first in the oven, and multiple door openings just sapped the heat for the following bakes.
The other week we hosted the in-laws, so in addition to the 2*12" & 16" pies, I added a couple Detroiters to feed the crowd. I cheated the bottom stone all the way to the left side oven wall to accommodate the Detroit pans. The first 12" on the stone baked fast and had maybe the best browning I've seen from this oven. I got the usual results from the top steel, but it got me reconsidering my baking surface placement in the oven. I thought the top browning was being improved from radiating heat. So I figured on putting the stone on top and the steel on bottom. I've got a 1/3"*16"*18" steel and a 14"*16" old stone oven stone, preheated for ~1.5 hrs at 525°F. My IR gun 9v battery was long dead, but I definitely found a faster bake with better top browning for my 16" pie on the bottom rack steel. Same recipe and work flow previously described, first two 12" pies baked sequentially on the stone, then the 16" on the steel. 6 min bake, rotating with ~2.5m to go. I could even reduce the bake time 30s-1m.
1. My default placement of steel on top, stone on bottom.
2. Steel on top, stone on bottom. Stone rotated 90° and moved all the way to left side oven wall. Rack space freed up for Detroiters.
3. Stone on top, steel on bottom. Will continue trying this configuration and experiment with baking duration.