Thank you, Norma, I am reading that thread and taking notes. I will try various thin crust doughs as I have time on the C&WFO Weber/PK setup, but I am willing to do pizza on my home oven (propane) if necessary though it has a hard time making 500F. I will be making Deep Dish on the home oven for sure. If the potato pizza works better there for a lower temp/longer cook time, that is fine.
I still have to get my head around the ideas of rise versus fermentation times. And we do not have a stand mixer, but we do have bread machines we use for making doughs and breads. No sourdough at the moment though I do have a bit of dried starter put away for future use. So I will get out pencil and paper and time line some different doughs out so I get a better idea of both sequence and duration of steps for a few different doughs. Of course, we are limited to either Pillsbury or Gold Medal AP flour for quality flour and the local no-name bread flour that has been repackaged.