Ok, so to make it easier for you, just getting started and all, I'd suggest a lower hydration, say about 61 or 62%.
it'll be much easier to handle and should still give you good results. Omitting the sugar may also be a good idea, as sugar can be prone to scorching, which is already going to be hard enough to avoid using steel. You may also want to start off with a lower temp, maybe around 475 with a longer bake and work your way up to the high temp, fast bake. Give it a shot and post your results and go from there.