This all began Thursday night. I made my dough following the recipe. I used a KA mixer with the dough hook and as I've seen in many other photos, it did not make a dough ball. So I formed that myself, placed it into an oiled stainless bowl. Here is where I strayed a little:
I tossed the whole thing into the fridge covered with plastic wrap. That was at 10pm. I removed it on Friday at 10am and let it sit out the rest of the day in the covered bowl. Around 7:30pm, I rolled it out and since I don't have a cutter pan (just found out what that is), I turned a regular pan upside down on top of the rolled out dough and cut a perfect circle with a pizza cutter. I have a docker on the way, so this time I used a fork.
I baked this in a ceramic Kamado cooker. It has a 3/4" lava stone just above the coal and then a stainless grate with a pizza stone above that. When the temp got to 550F, I splashed some corn meal onto the stone and slid the pie on top. The result was excellent. I did not quite get the layered look this time...probably because I didn't roll to dime thickness. But there was no doubt about the crunch. Next time, I will try the par baking method I saw on the nick57 thread and definitely get it just a tad thinner.
I forgot to take photos of the dough before I formed the ball and after the rest. But, I do have a few of the prep and the result.
Just after I rolled it out and cut to shape:http://i7.photobucket.com/albums/y266/limulus/DSC_0078-1.jpg
Almost prepped. I used store bought pizza sauce, mozzarella, peperoni, onionhttp://i7.photobucket.com/albums/y266/limulus/DSC_0079-1.jpg
Off the stone and back on to the pan. I knew it turn out pretty well, when I took it off the stonehttp://i7.photobucket.com/albums/y266/limulus/DSC_0081-1.jpg
The bottom. I forgot to take the edge photo:http://i7.photobucket.com/albums/y266/limulus/DSC_0080-1.jpg
This is the lava stone that diffuses the heat:http://i7.photobucket.com/albums/y266/limulus/DSC_0062-1.jpg
This is the pizza stone. But, in this photo, it is on the upper rack. I used the lower rack which was much closer to the lava stone. I cooked this pie at 550F. These things can get much hotter than that, but 550 seemed to be good.http://i7.photobucket.com/albums/y266/limulus/DSC_0063-1.jpg
The lump charcoal just after lighting:http://i7.photobucket.com/albums/y266/limulus/DSC_0077-1.jpg