I was not getting the bottom of my pizzas baked well with the stone that came with the oven. This has fixed that.
This is my 3rd baking steel. I bought an Ooni Karu 16 and thought I'd use this steel in the Ooni. I used my 16" round steel instead. Now I have two rectangular steels above the pizza in the home oven and the round steel below where I cook the pizza. I know it's crazy to have THREE baking steels in the oven, but WOW. Talk about retaining heat! Pizzas are turning out amazing. I follow Vito Iacopelli's Poolish and Autolyse recommendations. Here's my current recipe: https://my.aeromir.com/index.cfm?go=c.pizzadough&flourweight=280&hydration=70&oilpercent=1.25&honeypercent=1.00&saltpercent=3.50&yeastpercent=1.33&poolishpercent=30.00&wheatgermpercent=4.00&pizzacount=1&freshyeastpercent=0.00&ball8inchweight=124&ball10inchweight=194&ball12inchweight=280&ball14inchweight=381&ball16inchweight=497&ball18inchweight=629
I already have a baking steel and love it, unfortunately I purchased this new one to use in my BBQ but summer outside cooking hasn’t arrived here yet so it’s still in the shipping box. I’m sure it will mirror my existing one