First, I wanted to say thanks to all the regular posters on this forum. I've read a ton over the past few weeks, and I gained alot of useful information that made last night a pretty successful first time out.
So- here is a quick run down of what I did, and then some pics. But first, as you will see in the pics, if someone could point me to a video tutorial of how to make skins from dough balls-- I'd really appreciate it. I made rectangles, amoebas, etc.- but no real circles! Whole lot of variation too in the size of the crust.
I made the first pie (no pics) from a premade dough ball from Publix (grocery store), canned pizza sauce (Dei Fratelli), and bagged shredded mozzerella. It was the very first one and mainly for the kids to snack on as they were getting hungry. Turned out ok, but a little charred.
OH- my oven set up is a 2Stone Pizza Grill (13.5 inch) on a weber gas grill.
2nd pie of the night was spinach, mushroom, black olive with homemade pizza sauce, and fresh mozz (from publix) that was pressed between paper towels to get most of the water out. Cooked for about 4.5 minutes with the bottom stone starting at 650, and the top stone at 625. Here are pics of that pie.