Originally Posted by SupercenterChef
I think you should try it...the idea seems too cool to pass up! (though I don't know if that fact will be worth $600, lol)
btw...care to share your crust recipe?
Here is my crust
10 oz AP flour
10 OZ warm water
! Rapid rise yeast
2 T olive oil
1 T malted Barley syrup……I use molasses
1 T salt
Dough hook on mixer, everyone in the pool, mix on low 2 minutes.
Turn up mixer to medium for 15 minutes, keep an eye on the mixer mine almost walked off the counter.
Proof in oiled bowled bowl for 1 hour covered in a warm place
Then divide in to 3 – 9.5 ounce balls and roll them on the counter to slick up the outer skin.
Place on sheet pan to re-proof NO OIL for 45-60 minutes
Roll out 3 16 inch diameter crust
I heat my stone on the grill to 500F put the pizza on and close the lid 2 min then turn the pizza NOT THE STONE 90 degrees to keep it from burning and cooking even.