Also, Teddy, based on your work, I'm thinking you were making pizza for quite a while before you joined the boards. Am I right? This one looks very good, but I thought your Malnati's clone looked freaking awesome. I wasn't lying when I said I think it looks better than mine. (For those of you who aren't already aware, I'm only comparing his deep dish to mine because he said he based his deep dish mostly on my work.)
I do notice, though, that it seems most NY style pizzas baked on steel have a lot of very dark spots on the bottom. Not quite burned-looking spots, but something in that direction. Having just switched to steel, do you think these spots are a result of using steel, rather than stone?
Also, if you got your 7/11 at Carfagna's, they only had that in stock because I asked them last summer to order some. I now buy it by the case, from a distributor, so if you ever buy the last can at Carfagna's, you may want to ask the stocker guy to order more. Or you can probably get some from me, as I will probably buy another case as soon as I finish the case I have. Or maybe you have a different source already. If so, cool. (Oh, wait. I just remembered that you mentioned RD in another post, in a way that sounded like you have a membership. If so, disregard what I just said.)