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r_mash
yeah @Cazakstan has been smashing it straight out of the gate with her pizzas. I'm quite jealous.
ditching the forkish dough was an instant improvement for me and the frozen dough from a di maria is delicious but it inflates like a shellfish allergy sufferer at seaworld. I can mostly get the dough to the size I want on the peel but the crusts end up 2.5-3" thick and so puffed up my last pizza just set fire to itself on the flames above (that was set at about 50% on the burner) as it was so high. to the end I purchased a cheap pizza docker just to test and see if it calms it down a bit.
did manage to feed myself and gf from just two dough balls last night though and while very charred I took the bullet and thoroughly enjoyed the flame grilled pizza still