LOVE KAF and Baking Steel! 72 hour dough makes a huge difference. We have used it up to 8 days old and it is still very good but that 72 hour is definitely the sweet spot. After years of using a stone, I was amazed at the difference a Baking Steel makes. Only wish I had a gas range so that I could use their griddle version for breakfast or burgers. We typically use cornmeal to help the pizza off the peel. We prebake the crust 3-4 minutes on the steel, top and then bake another 4 minutes. I haven't tried the broiler method yet. One recommendation: make your own no-cook tomato sauce. Strain canned whole San Marzano type tomatoes and crush. Add a bit of olive oil, salt, and Italian seasonings (if you like). Spread it on your crust like sauce.

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