TrionaKi, Jersey Pie Boy, and Mitch,
The pies I make are usually 12-13 inches in diameter. I usually use 1.25 cups of flour per pizza, 1/2 tsp of IDY per pizza and 1/2 tsp of sea salt per pizza along with enough water for 62% hydration. My formulation is pretty much the same as the formulation used by J. Kenji Lopez-Alt. Again, I realize I'm not using a scale, but being in undergrad kinda puts me in a difficult situation as far as spending money on kitchen tools (my pizza steel and pizza peel were gifts).
My entire process involves doing autolyse for 30 minutes with all the ingredients but only 75% of the flour. At that point, I slowly work in the remaining flour, shape my dough, and stick it in the fridge. When adding the remaining flour, I usually aim for 62% hydration, but I basically just add flour until the dough is at the correct viscosity (kind of in the way that Jeff Varasano does it). Once I'm done adding flour, I shape the dough in bulk, cover in saran wrap, and stick in the fridge After the first day in the fridge, I take the dough out, beat it down, divide into my individual dough balls, and put it back in the fridge for another two days. This essentially serves as a bulk fermentation process that, according to Tony Gemignani, gives the dough a bit more flavor.
After the dough is done rising in the fridge, I take it out 1.5 to 2 hours before bake time, depending on how much the dough has risen in the fridge. It usually has enough plasticity that I'm able to work it quite easily without getting any tears, by the time I end up stretching and shaping it.
For the baking, I place the steel about as close to the top broiler as I can get it, while still giving myself enough room to maneuver. After preheating to 550F, I turn the broiler on high about 5 minutes before I stick the pizza in and leave it on for the entire bake.
Despite all this, I'm not able to get much browning when I don't use sugar, but if I reduce the amount of IDY slightly and add 1/2 tsp of sugar per pie, it turns out fine.
Let me know if you guys need any more info about my technique. Thanks guys!