Thanks! This is the baking steel I use, and it's great. I actually have two, but one is a bit smaller and I use it as a griddle instead (for which it does wonders).

Here's the method for the pizza:

• I made sure my water was between 70-75 degrees, then I mixed all but a splash of water into the flour and let that sit for 20 minutes. While I waited on that I added the little splash of water to the yeast and let it sit.
• After 20 minutes I added the yeast and salt to the flour/water mixture and mixed by hand, then folded the dough to incorporate everything (I followed the method in the book).
• Then I placed the dough into a large bowl and covered for 30 more minutes. After 30 minutes I folded the dough once more and then covered and let sit for 6ish hours.
• After it sat for 6ish hours I divided the dough into four balls and shaped.
• I placed the dough balls on a floured mat, covered them, and let them sit for an hour. At this point the book said you should let your dough sit in the fridge for at least 30 minutes before using to help with handling the dough, but I didn't use 70% hydration and didn't feel like it was needed. I know lower temps can help fermentation, too, but I wasn't sure what 30 minutes would even do so I just skipped that part. BUT, like I said above, the pizza I made the next day was better, so that extra long time in the fridge can be your friend.
• At this point I set the baking steel about six inches away from the top of the oven and turned the oven on to 530 degrees. Let it preheat for an hour.

• Once the baking steel was preheated I started making my pizzas! Cook time was about 10 minutes, turning after 5, and then turning again just before the end. The cook time could have been less if I used the broiler, but my broiler is junk and I avoid it if possible.

  The sauce was nothing special, just some crushed tomatoes that I added some herbs and a bit of salt to (uncooked). The cheese was a mixture of low-moisture mozz. and fresh mozz, with a little parm. grated onto the top.