re: Anyone Have Baking Steel for Pizza?

Here's one of the pizzas I made over the weekend on the baking steel.



It was very good. My crust wasn't quite as bubbly as I think it should be been, but very good. I used some fresh hot and spicy oregano from the yard in the sauce I made with fresh tomatoes. That oregano is delicious.

I have a few questions.

My pizza was a little floppy in the center after it sat a bit while eating it. How do you avoid that?

I read the instructions on the baking steel for cleaning and reseasoning. Mine is pretty roughed up from 5 or so pizzas. How do y'all clean yours? Do you use Barclean's to season it and how often do you season it? Do you use both sides or only the side with the logo on it?

I put one round of dough in the oven as is and it was a great little loaf of rustic bread much like what's served at Domenica. I read that Lehay has a similar no knead bread recipe cooked in a covered cast iron pot. Anyone tried that?