This is effectively the Thin Crust pizza recipe from Bakers Illustrated but scaled up to 550g of flour. I added 2.5g of diastatic malt powder to enhance browning.

I preheated my baking steel for an hour at 525° F which is the maximum for my oven. Then I turned on the broiler prior to shaping the dough for about 5 minutes. I turned the broiler off, shaped, dressed and launched the pizza.