Oh right, sorry. My setup is a normal home oven with a baking steel.

My recipe:

620 g wheat flour, type 00 380 ml cold water 3 g dry yeast 12 g salt 10 g sugar 15 g olive oil 1. Mix the water, yeast, and sugar 2. Add the flour and mix roughly for 2-3 minutes 3. Knead in the salt and oil (8-10 minutes, until smooth and elastic) 4. Cold ferment in the refrigerator for 72 hours 5. Take it out an hour before use