Charlie Anderson New York style dough on a pizza steel
Followed the dough instructions for same day found here https://charlieandersoncooking.com/recipes/authentic-new-york-style-pizza
Heated my steel up to 525F for an hour before I started shaping. While I stretched and topped the first pizza I turned the broiler on full. Topped with homemade cooked sauce from garden tomatoes, no name pizza mozzarella. Lined the crust with olive oil like that Dave's Pizza Oven guy. I launched with the broiler still going. Cooked around 5 to 7 minutes.
After I removed them i turned the oven back to 525F before restarting the whole process. Once they were done they were held in our second oven with a keep warm function so I could eat with everyone else.
This dough was amazing. I can't wait to try doing a 72 hour version of it. Chewy, lots of gluten development, handled beautifully.