Typicalsam, my experience over the years is very similar. NY Pizza at 520f, with broiler on for 45 seconds after launch, on 1/2 inch steel. 4 minute bake. I did this weekly for several years. The advantage, as Scott 123 pointed out in the past, is that you get a thin slice NY pizza, yet it has a bit of puff and air because of the good transfer of heat. I have been playing with Neapolitan in my pizza party wood oven, and at 950f, the crust is beyond a little puff, and enters the realm of pillowy. There are no bones left.