Peter's Hints, Tricks and Pointers:

65% to 70% Hydration- any higher its best only on a wood fired oven or live flame oven
Use a mixture if you wish of all purpose floor and Type 00 but do not use only type 00- This will give the dough a nice "Chew under the teeth"
Salt- Make sure you salt your dough from 2.5% to 3.5% on the high side ( better higher if your having a party and people are consuming salty chips etc or the pizza dough will taste bland)
Make the dough the day before- Cold proof in the refrigerator of at least 15 to 24 Hrs prior to use.
Take out the dough and allow it to rest on the counter for at least 1 Hr prior to balling up the dough into pizza dough balls.
Weigh the dough balls out to about 360 to 400 grams- Good size for the steel.
Allow the dough balls to proof in an oiled bottom plastic container with a plastic film cover- Most likely around 2- 3 hrs prior to your expected baking time- DO NOT OVERPROOF or the dough will start to fall and lose its energy.
DO NOT- put too many toppings at first- less is more - I find that each pizza that is distinct and unique are most favorited
Strain the water out from your tomatoes - Use a simple strainer and remove the excess water in the can- I like to pulse mine in the blender with- Salt, Peter Oregano and Basil to taste, a few tablespoons of olive oil and a few cloves of garlic ( Chopped up first by hand)
Use a good quality canned plum peeled tomato- Imported not domestic- I have been using Mutti at $5.00 per can but my family/friends loves the sauce!
Pre-cook or Par cook any bacon/sausage in a pan beforehand- I also pre-cook my Sweet onions with butter and Sliced Fine never diced... LOL - It's about the palette of your tongue and texture.
Cheese- use a whole milk mozzarella with low moisture if making North American style pizza-Classic type
Use semolina Flour on the surface to keep the dough from sticking onto your launch pee- but make sure to shake off the excess!

Steel Position and Temperature:

I place my steel 1/3 way from the top of the oven
Preheat at 450-475F for 1 hr.
After I launch my pizza about 3-4 minutes in, I turn off the oven and switch the High Broiler!!! yes to ensure that my pizza has a nice finish on the toppings- Once I see the desired results i immediately turn off the broiler.- This can take some practice but make a huge difference in the finished product.
Lastly, Turn the pizza once or twice to keep even browning- The back of the oven will be hotter that the front.

Hope this helps! be sure to share you pizza making with us!

16X9-Brian