Ok, second bake with steel plates - my best bakes to date!
I used the recipe from this thread:http://www.pizzamaking.com/forum/index.php/topic,27552.0.html
The only changes I made were that I used KABF vs. Spring King, EVOO vs. soybean oil and weighed out four 360-ish gram dough balls. This made three 14" pies and a batch of garlic knots. Pictures to follow.
Preheated on 550 convection for an hour with the steel plates approximately 7" from the broiler even though I didn't use it. The IR temps I took were as follows:
Top edges of steel read 558 degrees
Top center read 575 degrees
Bottom center read 545 degrees but I may have accidentally read the steel bars vs the plates in fear of my eyebrows singeing off because I was too close to the heat
Each pie took between 4 and 4 1/2 minutes. The middle pie was pepperoni and I forgot to get a shot of that one before it got devoured. But the underskirt was exactly the same as the other two. Next week I will use the same recipe but this time with Pillsbury Best Bakers Flour that I bought this morning. The crust was delightfully crispy while remaining tender on the inside and the slices had perfect foldability
The garlic knots were baked at 450 convection for exactly 9 minutes and they were great!