My oven is an old gas oven which only reaches 500 degrees Fahrenheit. The heating element comes from the bottom only, so the broil is only at the bottom as well. The other day I used the oven but the baking bottom didn’t work—cuz it’s old— so I had to use the broil option on high and put my pizza steel on the second to last rack. The bottom of the oven read~ 620f degrees but the baking steel only read ~470 with an IR laser thermometer. The pizza turned out well with a 10 minute cook time but I wanted more cooked and leopording on the bottom. Also, there was no flop, but it was still not too crispy. The perimeter crust however was crispy. Can I put the baking steel on the oven floor, which is the closest it can get to the heating source, can it get a more overall crispy and leopard crust on my pizza this way? Also, does reducing sugar in ny dough recipe allow for more cook time without burning the dough and making it crispier?