So I have a pretty old gas oven in my apartment. Probably 70's? It has a broiler drawer in the bottom and the only heat element is the broiler right above it that has vented holes into the main oven compartment. So I put my baking steel on the wire from the pull out tray that was meant to hold an oven specific broiler tray. I put the oven racks on the two lowest positions. A baking stone on the bottom rack, and two shoots of aluminum foil on the outer sides of the rack above leaving a small slit between them above the stone. It helps concentrate the heat lower in the oven that way.... It gets to 700+ degrees in the broiler drawer based on my laser thermometer pointed towards the steel that is rated only for 650F. Maybe it's hotter?
I do 1 minute on the stone in the main oven, then transfer to the broiler drawer on the steel for 2 or 3 minutes, rotating a quarter turn evenly.
It's a weird method, but I find that I like the stone for one minute up top to make sure the bottom has a nice leopard print. If I do only the broiler drawer the top comes out burnt or the bottom a little under done for my tastes.
Sauce is 1 can whole peeled tomatoes, pulsed in food processor with some salt, oregano, and crushed red pepper. In a pot add olive oil over medium heat saute 2 garlic cloves until fragrant, then add sauce and simmer for 2 minutes.
Dough recipe can be found on this post: https://lemmy.world/post/4632681
If this method blows up my apartment, know that I had good pizza and a good life.
