Had a bit of a setback last night, really frustrating as I feel these were the best doughs I've made. Guess I will make another batch up tonight for Sunday and give it a go.
Though with this setback I believe I have stumbled upon a few things that are really good to know and be observent of in the future. In the past I have never actually measured the size of the pizza I was making, just stretched it out to the size of my wooden peel. My peel is 13", I've been using doughs that were about 500g for 16" pizza's, I have a feeling this has some to do with my prolonged bake times. In the pictures the first pizza was way to thick all the way through, nothing near what I would consider NY style, once having a piece I measured the size of the pizza and then realized I was only making 13" pizzas all along. So for the 2nd pizza I cut 80g off the dough and had a much more appropriate thickness throughout the pizza.
Also for the first time I measured the amount of cheese I put on the pizza's. 6.5 oz on the first and I felt it was to much, the cheese didn't cook to the level I like before the crust did, the bottom of the crust was a bit overdone in my opinion for the amount of time it had to cook to even get the cheese close. I reduced the amount of cheese down to 5.5 oz for a 13" pizza on the 2nd and it was much better.
As for oven setup, my dad had luck last weekend with his steel in the middle of the oven with his old brick located above it 6-7 inches, thought I would give it a try. Preheat the oven for close to 2 hrs by the time my first pizza went on. Steel temp was 540 with the brick above slightly lower, 530 range I would say. Took 12-13 minutes to get to what you see in the pictures in the album. Just wasn't happy overall with the way this one cooked so I took the old stone out for the 2nd pizza and let the steel get back up to a temp of 540. However when I launched the 2nd pizza I turned the broiler on, I was distracted while I was cooking and forgot to turn the broiler off. Its a gas broiler so it just kept going the whole 8 min. Opened it up and was shocked as I had forgot to turn off the broiler and burned the thing slightly.
So even though the night was full of screw ups, I'm glad it happened. My take aways from this round is to know the size of the pizza I am making and have the proper size dough. Pay attention to the amount of cheese I am using for the size of pizza I am making. To much cheese and it doesn't seem to cook to a level I like by the time the dough is finished. I'm moving my steel back to the top of the oven about 7" beneath the broiler, and if I use the broiler I need to really monitor that.
Here is a link to the pics.http://imgur.com/a/27h1J