I started out baking pizzas in my home oven using the Baking Steel and Peter Reinhart's Neapolitan recipe. My percentages are 65% water, 2.5% kosher salt, 1% ADY. I mix all ingredients together and add water. I let it sit for 20 minutes, hand mix for 4 minutes, sit for 5 minutes, mix another couple minutes, and then hand knead. I let it sit in a covered bowl for 30 minutes and then keep it in the fridge 2 - 5 days. I finally got to a point where they were turning out well, but not quite a good Neapolitan pie.
So i decided on getting the Kettle Pizza with the steel on top to get more of a wood fire oven experience. I didn't get the KettlePizza stone with the kit because I thought i'd use my Baking Steel instead. I was able to get 900 - 1000F temps, but the steel was so hot the bottom of the pizza turned black in under a minute. So then i decided to go and buy a good 1/2 inch baking stone (Old Stone Oven Pizza Stone). Once again the pizza quickly turned black on the bottom and the top wasn't well baked.
I'm not sure what's going wrong.