Scott, tried the steel plate tonight. Used same dough, but bumped up yeast to 1 and a quarter teaspoon, and cut machine mix by one minute. Did a twenty four hour rise instead of 48. My container is a bit small, and the dough pushed off the top. Dough doubled after 2 hours out of referigerator. Gave steel a 90 minute warm up at 550 for overkill. Cranked up broiler to red hot, and launched pie onto steel. Great oven spring, cut broiler after one minute ( my electric broiler is wicked, and at 6 inches, I would incinerate pie if I kept it on for 2 full minutes ). Pulled pie at 3 and a half minutes. Great color on top and bottom crust. Bottom crust not that crispy. Good taste. So an A for spring, C for crispy crust. Maybe leave pie in for 4 minutes next time. Was going to buy infrared thermometer, but the steel has some reflectiveness to it, and I read where the IR thermomter may give false readings. Still interested in steel plate, but ambivalent. Will continue to experiment.