Not sure what Satyen meant by heating the 'steel' but I have tried broiling the stone for 10-15 mins straight, you name it. Reality is these ovens here (in Ireland) have no baking element, even the ones with a bake setting have it hidden under the oven floor. The convection, air flow, call it what ya like, oven also does not stay hot once you open it. In short the only answer is find an oven with proper baking elements, as the pizza is literally raw on the bottom no matter what you do. In addition these ovens only have a top setting of 230 Celsius, about 446 degrees f. (And don't even get me started on EU clothes dryers, or even the lack of tupperware)
Sadly after much trail and error I have deduced pizza cannot be made in these ovens, no friends of mine here ever got to eat a proper pizza I made, and it appears it won't be happening soon. Another issue was finding the right flour, but that is moot as no hot stone to cook it on. So on (and only on) that note I miss America, and as I'm not going back I now miss Pizza! Shame too, there are NO and I mean NO good pizza places in Dublin. Oddly, all the crusts are under cooked, and they have real ovens. Also no one here sells by the slice, and often when you order a small pizza in a 'good' pizza restaurant it comes UNsliced! Yep, a small pie, un cut, and a knife and fork. I of course have them take it back and slice it properly, but yeah pizza and Ireland, they really don't mix and I think good NY Pizza would be wasted on them here anyway as too foreign a thing. They like pizza, tons of shops, but bad pizza... and lots of greasy fish and chips...and pudding made of blood.
Cheers, your ex pizza makin pal, J