I use my steel all the time...I prefer Jim Laheys no knead crust, aged at least overnight. It is 500 g AP flour, 350 g water, 1 g yeast, 15 g sea salt. Stir together until nice and smooth, ferment at room temp for 12-16 hours, divide into 4 portions, stick each one into a lightly oiled plastic containers. Stick in fridge, take out as needed. Keeps in fridge three or four days, you can also freeze it for two or three months. Defrost frozen dough overnight in fridge or two hours at cool room temp.
Link to Laheys crust here: LINK
I don't like a crust with sugar or oil added.....and I routinely sub about 1/3 whole wheat for AP flour in the crust recipe.