This is what I used. Mixed it into one batch, divided into two balls and into a bag in the fridge. 24 hours in the fridge.
Let it come to room temp for 2 hours if not a touch more.
My oven only goes to 520 but will sometimes sit at 475 once it goes over for a long period.
I tried the oven on broil to really preheat the steel but after it hit 550 and going back to bake it only maintained 480-500, if that. As if it gets tired lol. Preheat for almost two hours.
When I launch it, door opens, it loses a lot of heat and I wasn’t able to cook at 500+. That’s why it was too long and a bit dry as I have a good gauge on time at 500+ but it was hovering around 475.
It was light on cheese to be honest. Blend of brick Mozzarella and fresh mozzarella.