A big Thanks goes to SmokingAl for his tips. Lower temp, not so many toppings and talking me into giving it another go on the kettle. First I used this recipe and halved it. https://www.tasteandtellblog.com/homemade-pizza-dough-recipe/. Her biggest thing is leave the dough very sticky. I should only used a third like she said. My yeast was on steriods. More than doubled in 40 minutes than put in fridge and doubled agian. Crust was a bit thicker than would like but was very airy and light. The lower temp gave it a lot more smoke flavor. I closed all vents and used 3/4 chimmey. Got to say this was really good. Gonna make a great breakfast. Cold pizza my favorite food.
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