Part Three:Final Product
The final product came out pretty well. Unfortunately, although the taste profile was very good, the texture was not. I wanted to cook this pizza on my 2stone grill device to get the best results from a heat perspective, but I ran out of propane during the heating up procedure of the 2stone, so I think I did not let it come up to temperature nearly enough before I placed the pizza in the 2stone. As a result, I ended up with a rather underdone underside. Basically, I pulled a Shakey's.
That is to say, the pizza definitely needed some higher temps because the upskirt reminded me of my recent visit to Shakey's in Anaheim where they use a conveyor oven instead of a deck oven. The crust did puff up in some places, however, which is a visual sign that I use to tell me if I have replicated the RT pizza well or not. As a final act of desperation, I took one of the slices and placed it in my toaster oven, cranked up to high. The final result was excellent. It cooked the crust quite well so that now there was browning and a definite crispy texture to the entire crust (see final pic below). Consequently, I think this particular pizza may actually be better reheated with a toaster oven (or regular oven, no microwaves, please) rather than fresh.
Overall, the flavor profile was very good and I was generally pleased with the result. The Mondako performed admirably. It handled quite well while rolling it out. It would be nice to see what a true sheeter would do with this recipe (cue DNA Dan here).
. I am going to keep experimenting with the remainder of my 5 lb. order of Mondako flour and will probably order it again at least one more time to put it through its paces. Whether it is truly worth the difference in price compared to Better for Bread flour, I am of the mind that I need more data to make a final conclusion.