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we have been using this method over the last month or so. getting closer to getting the sweet spot for avoiding the over stretched dough in the middle. doing slight variations with hydration as part of that.
definitely not nailed it yet but every pizza made has still been thoroughly enjoyed.
Potato, sage, parmesan (vegan alt) and truffle oil here
jonny
@aggi
Had a try at the Pizza Pilgrims frying pan pizza. Not really got the hang of stretching the dough out so ended up with some holes that the topping dropped through and welded itself to the pan. Can see how it could end up being really good though so will give it another try at some point.