This is one 18-20 oz - 24 hr cold ferment dough ball - halved, so it's the exact same dough. I believe the only reason I even got much rise at all out of the rolling pin dough was the fact that it had baking powder in the ingredient listing. Note I did dock both and manually (didn't use the super-peel) transferred the dough to the baking stone for a quick oven spring prior to adding toppings. I can't remember the temp of the stone, but I did use an IR gun to be sure it was approximately the same temp for both tries. About the only difference is that the rolling pin dough was cooked second giving more bench rise (the stone took a little while to get back up to the original heat - which should've been an advantage). The flavor was the same, the texture was ... how they looked.
That one slice in the background that looks like it has Mustard .... has mustard (what can I say, you never know till you try).
