So I recently moved my 1/4" steel plate from my UUNI to my oven (the UNNI was just too much of a pain), my first cook went OK but the pie cooked very fast and after cooking my oven displayed an error code for an over heated control panel.
This was because I opened the door when I slid the pie in and turned the broiler on. Tonight I left the door closed and when I switched to the broiler the oven would not allow it to come on and displayed and error code indicating oven over temp.
That was a problem since I already had the pie on the peel and it was all dressed up with no where to go. I decided to leave the oven on conventional bake and slide the pie onto the steel, I watched it and after about a min or so (boy did it spring) I removed it with my peel and placed it on one of my pie pans, then back into the oven down below the steel plate on a rack.
After about 3 or 4 more minutes the pie was done. I was very happy with it, not only did it look good, it tasted great.
Used 100% All Trumps about 63% hydration, 48 hour rest in the fridge, with 70% Calabro mozzarella and 30% provolone.
Today was a good pizza day - getting ready to order a Blackstone with hopes of perfect pizza days ahead.
Thanks to all on this board for great suggestions (like using 00 for my bench flour, that seemed to work great and I would have never thought to try that - thanks tinroofrusted). Anyway some photos...
PS. forgot to mention, 250 gram balls for ~12" pies..... thanks again!