Here’s how it works: the 15-lb steel sheet preheats at 550 for 30-45 minutes. Next, the oven’s broiler is switched on high, blasting the steel with extra heat. Meanwhile, the cook preps the pizza. Within 20 minutes, the steel reaches 700+ degrees (yes, I checked it with my infrared thermometer), and a pie will cook about 3 minutes. The photos above show the (half anchovy/red pepper, half ricotta/parmesan/red pepper/black olive) pizza prior to cooking, at 30 seconds, at 1.5 minutes, and done at 3.5 minutes. Notice the lovely spots underneath, as well as the charred bubbling on top.
I remembered I cut a piece of 1/4 or 3/8 for the father in law a few months back.
Honestly I was telling the wife about this and she reminded me I cut it, didn't realize it was for cooking on.