I'm not sure what a36 means when it comes to steel, when I called and spoke with the place that made it they said it was hot rolled steel though.
Yes it was launched with a wooden peel lightly dusted with semolina. I picked up a IR thermometer yesterday (great purchase) and if I remember correctly it was right around 590, and yes just a few seconds over 4 minutes total time on the first pizza which was good but not great and 7 min for the one in the pictures. This was all done in an oven that I'm not entirely used to using, and the doughs were made by my dad, I'm not sure of his exact recipe but he told me he was following a Lehmann's he found here on the site and that he had measured it down to the ounce. He's good at making doughs and taught me a lot of what I know so I trust his methods.
I will get more detailed exact info on the doughs I make tonight and plate temps when I cook this weekend in my oven that I'm used to using and see what kind of results that I get. I'm planning on adding small amounts of oil and sugar to these doughs which I normally don't do, maybe I'll make a batch of my regular method too.
I found a place online where I was able to purchase some All Trumps Bromated flour as I can't seem to find it anywhere near me in Indiana, but until it arrives I'm going to go with KA Bread Flour.
I do have a question about my new steel, I cleaned it best I could with water and a very light dish soap to get what looked like light rust off of it and it seems good now, should I be doing anything to season it? Light coat of oil, or just leave it as is?