Used my Baking Steel today for first time to test it out before making pies on Sunday for guests. It turned out awesome. 16x14x3/8 Baking steel. Crust was crispy on outside, yet tender on inside. Was really impressed. 1 hour preheat, steel read 540 with IR thermometer. Bake was about 4 mins . First 3 minutes without broiler, last minute with broiler on. Dough was 63% hydration, 3 day cold ferment, KASL and KA bread flour 70/30 mix.
I used my new GI perforated peel to launch the pie, it works awesome. Was able to launch the pie using very little flour, it really works as advertised !! I know Jconk007 sells them for a good price if anyone wants to try it. I highly recommend it.
Want thank Scott and Mary Ann for all their help and advice
and putting up with all my stupid questions
Below are pictures of the pie and the rest of the dinner.