Nice looking pie
Did you bake this one on the steel?
I remember you doing some 3 to 4 minute bakes - any reason why you now on 8 minute bakes?
This was baked on stone. So bake times increased.
I prefer stone bakes, sometimes I prefer steel. If I had one choice it would be stone. I like a crisp and firm crust. However tastes differ.
I always ask my friends "Do you like your crust soft or on the crisper firmer side?"
Steel for soft, stone for crisp firm crust.
Steel is a wonderful thing, I'm able to cook food I would of botched on stone.
Shrimp, pineapple, and pastrami cook wonderfully in 3:30 +/-.
In a way I miss the steel pies, the crazy oven spring, the VERYsoft moist airy crumb, and the striking charring.
Sometimes a very small spot in crust would catch fire for 1 sec, looks REALLY cool seeing it come out the oven like that imo.
The small flame, smoke and bubbling cheese is something to behold. However it only happened once.
For some reason I would give my steel pies a big rim, because I took inspiration from Neapolitan.
Huge rims on stone just look weird but on steel with a broiler it's just stunning.
Also my most creative pizzas where done on steel. I'll put the steel back in and see what we get.