Pizza night (right now, we are doing it once a week :))
We tried the baking steel multiple different ways and didn't have much luck (bottom cooked sooner than the top, even at 400-450).
Went back to Denis's baking stone at 600 and the output is delicious.
1) Fried sage and goat mozzarella
2) Smoked lamb (rotisserie while running the cold smoker the night before in the kk) and thyme