Yeah absolutely!
The reason steel is usually preferred is that while it doesn't have the heat capacity that a stone would have, it does transfer heat at a greater rate than a stone. Ideally, a steel on top of a stone (or just very near the stone) both minimizes the cooling that the cold dough causes in the heating surface while also maximizing the rate of heat transfer into the dough.
Wait, the steel on top of the stone? I find that putting the steel or stone a few inches above another steel or stone gives really really good results
Yeah absolutely! The reason steel is usually preferred is that while it doesn't have the heat capacity that a stone would have, it does transfer heat at a greater rate than a stone. Ideally, a steel on top of a stone (or just very near the stone) both minimizes the cooling that the cold dough causes in the heating surface while also maximizing the rate of heat transfer into the dough.