I've been baking up a storm the last few months trying to dial in the various recipes. I've tried some of the standard Lehmann's in the sticky, canadadave's recipe, and even spent some time on Petezza's PJ clone (which arguably has turned out the best for me thus far).
Yesterday, I tried Petezza's baker % version of JerryMac's recipe and everything went rather well -- followed the instructions exactly and it all came together much like the recipe described. However, when baking I only got around 50% of the oven spring compared to the author's pictures. It's not just this recipe either, I seem to only be able to achieve roughly half the oven spring everyone else gets regardless of recipe.
For reference, I have a 1/2" steel plate that I preheat for around an hour and a half at 550 F in my gas oven. Steel surface temps exceed 550 F for the most part. The bottoms always are approaching burning way before the top is done on my pizza's -- I usually cook the bottom to where I want it and then move to the top under the broiler to finish. Also, I exclusively use KASL as I was able to source a 50lb bag from a local vendor.
I feel pretty lost at the moment as it seems I'm going the wrong direction. I also suspect the steel is hurting me in trying some of these other recipes other than the standard Lehman variety's as the bottoms's just burn too easily (I'm assuming from the sugar contents). Perhaps I should look into a normal stone/kiln shelf?
Appreciate any advice -- just trying to get back on track here. Thanks!