Made my first set of pizzas using the New Haven style of dough found on p 59 of the Pizza Bible. Did a 24 hour bulk ferment then balled it and fermented it for another 24 hours. Baked it at 500 on the bottom stone for 5 minutes then rotated it 180 degrees and baked it on the top steel for another 4 minutes. I found that I did not need to use the broiler to brown the top. The crust came out crispy and slightly charred and held up beautifully to the toppings. I really love this style of crust! The first pizza was topped with sliced mozzarella, bacon, chopped clams, Pecorino Romano, and garlic oil. The second was topped with New York style tomato sauce, BelGioioso fresh mozzarella, Italian sausage, Margherita pepperoni, Pecorino Romano, and garlic oil. Will definitely be making this style of crust again!