Thank you Glutenboy for your great recipe!
But I have a bit of a problem. If I use any bench flour at all, it immediately burns when I put the pie on my baking steels (having preheated my oven to ~600), so I have had to resort to cooking these pizzas on a screen.
It does turn out a good crust, but I'm curious, are you guys stretching the dough with or without bench flour
, and if you're using screens or cooking directly on the stone