I've tried using the broiler method to make some neapolitan pizzas as mentioned in your book and have been having some issues. I have a stone and a steel and I put the stone on the top near the broiler and the steel near the bottom. First, I didn't realize that my broiler would turn off when the oven door was closed. I'm guessing that it has a thermal shut-off for protection. I consulted the manual and it says that the broiler will, in fact, cycle on and off with the door closed. So, I tried the broiler method with the oven door cracked open a little bit, as directed in the manual. With the door open the broiler stayed on and seems like it would do a good job during the first stage if I played around with the times a little bit more. However, with the door cracked open, it seems that the oven and the bottom steel lose too much heat and isn't capable of finishing off the crust, leading to undercooked crust. Are there any "workarounds" for this type of configuration? Or am I fighting a losing battle given the operating constraints of my oven?