I just had a radical idea for steaming the oven for a crusty loaf. I am a home oven pizza maker too. It takes ten minutes to fully cook my N.Y. style pie and creates a lot of steam. Pizza lower rack. hearth bread middle rack. This is so groundbreaking I will take the liberty and name it, "The Will Falzon method." When this takes off and becomes mainstream remember you saw it here first! 
Two Breads at the same time? Pizza on the bottom shelf while baking a loaf on the middle shelf?
Hello, Mini.
How are you? You know back in the day when I knew next to nothing, you were one of the first to put up with my silliness! Now here I am today, armed with a little bit of knowledge and more dangerous than ever!
Enough silliness. Yes, that is the plan, I am thinking the loaf of bread will need more cooking time after the 10 minutes that the pizza is in for. Taking out the delicious topped flatbread, (pizza) will allow the oven to vent the steam. Now the loaf can continue in a nice dry heat environment! Groundbreaking & radical! I might even go as far as to call it genius! I may have an opportunity to test this theory today. I just need to pull a dough disk from the freezer. Plenty of time to defrost/proof. Stay tuned.....
Hey, Mini.
1. 9X5 pan bread, top washed, dry or just water? What is your vote?
2. What is your preferred top wash?
#1. full fat milk, brushed on
or a teaspoon of olive oil on hand palms/fingers patted onto the loaf, before or after final proof.
or a brushing of mayonnaise. (savory)
If your decking of the loaf brings you close to the hot top of the oven, might want to dust it with flour leaving it dry or mist the top with water and later add a foil tent when removing the pizza. ???
I think I will have plenty of room, but I will keep that in mind. I am liking the whole milk for rich matt finish.
Thank you!