Here are a couple of my latest pies - one is a prosciutto, garlic, fresh parm and mozz on a olive oil/butter brushed crust the other a basic pepperoni. It's a 2-day rise using a sour dough base, 50% KA bread and 50% Caputo 00. Cooked it on a Baking Steel in my oven on convection - oven temp was 583 when I launched. That's about as hot as I can get with my basic GE oven. Cooked in about 5 min. Good pies! I serve them on those Pizza Tools perforated pans but cooked them directly on the steel - no pans. I find that placing a small paper plate under the pan when you serve allows a nice air flow an keeps the crust nice and crisp as we are enjoying the pie.