The only things I changed are dusting with corn flour and using an inverted cast iron skillet instead of a pizza stone.
Sounds like a great idea. My experience with pizza stones is that they add very little of the ‘brick oven’ effect, even when pre-heated a long time. Pizza steels seem like the way to go for the average oven.
Btw, since corn flour / corn meal doesn’t add much taste, I’ve thought about using poppy or sesame seeds to do the job, some things which might add nice flavor. But maybe I’m wrong and they’d burn…