Oh my god, a broiler! The buttons... the dials... the horror!!!!!
Seriously... Dave, I have the utmost respect for you and think you're one of the smartest people on this forum, but this whole anti-steel thing because you don't want to broil is kind of silly.
In the history of steel use, on this forum and on the rest of the internet, there's never been ANYONE who hasn't been happy with the reduction in bake times they've seen with steel WHEN they've balanced steel's accelerating bottom baking effects by using it in conjunction with the broiler. With steel's growing popularity, this is a lot of people.
If you want to express your preference for longer bakes, that's fine. You don't need steel for those. If you want to tell people that you don't like using a broiler, that's okay too. But to pass judgement on steel without even using it in the context it's supposed to be used... that's tremendously unfair.
Considering how much effort and time that you put into other ingredients, such as cheese and tomatoes, I'm flabbergasted that you'd limit the quality of crust you can achieve because you don't want to press a few buttons to broil.
And Pastaking, using a broiler 'seems like a lot of work?' Seriously? You're turning your pizza as it bakes, right? If you're turning, you're near the oven anyway. Pressing a few buttons or twisting a dial shouldn't be all that laborious. Btw, cycling the broiler on and off does tend to produce a more balanced color to the top of the pie, but it isn't absolutely critical. It takes a little effort to find the right amount of time, but you can turn the broiler on and off only once and still witness the benefits of steel.