I have baked Artisan and Sourdough breads for about 2 years now, incorporating herbs/olive oil or dried fruits and nuts with great results. Can you tell me how to convert your pizza recipe using a sourdough starter please. Does the mild (carbon) steel need to be seasoned like cast iron does with oil prior to using it for baking?, and if it does what's the best method of seasoning the mild steel? Will using a stainless steel piece (316 stainless steel won't rust) instead of a mild (carbon) steel piece make a difference in the heat transfer?

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