For our first attempt we are satisfied with the outcome.
Cooked a little too long but that will be rectified on future attempts.
Cooked on a pellet grill, so you can't keep an eye on it without opening the hood, then the heat drops. Just took a SWAG at the time.
Also had a little trouble maintaining 600 degrees due to wind. Would drop to low 580's at times.
Crust was nice and crispy on bottom. Used Pepperoni, Canadian Bacon, Sausage, and Mushrooms for toppings.
Recipe we used:
1 1/2 C Bread Flour
1 1/3 C Room temp water
1 tsp IDY
Mix flour and yeast together in bowl, add water, mix well, cover with plastic and let ferment at room temp for 4 to 5 Hrs.
All the poolish.
1 1/2 C to 1 3/4 C bread flour.
1 Tbsp Barley malt syrup or Honey.
1 tsp IDY.
1 1/2 tsp Kosher Salt or 1 tsp table salt.