Thanks everyone for the positive feedback. Means a lot to me being such a newbie to making pizza. I'm having fun with it and we love our Friday Pizza Night!
Bill, I had no problems at all stretching the dough. I take it out of the fridge when I get home from work and it sits for 1 to 1.5 hours. I was wondering if it matters if you leave it in the container say covered with plastic wrap, or what I do is gently take it out of the container and put it on my floured board and cover with plastic wrap so it doesn't dry out.
Chau, lol, you sound like my husband! Yes this is definitely a reliable "go to" recipe for me. I want to try mixing the flour as suggested on this thread, say a 60/40 mix of KABF and the high gluten I bought at my Cash & Carry. Of course I will keep experimenting! I am very anxious to cook outdoors as well. From all the reading I have been doing here on the outdoor grills, it looks to be somewhat of a challenge.
I'm glad you have enjoyed this thread. I don't want to get too boring making the same pie each week. Don was right a few pages ago that I should perhaps start a new thread of "not so frustrated anymore"