Luke , and Villa, thanks for the tips. I made a pair of pizzas tonight - okay, but not great, though mainly due to heat problems. I used KAWW for one, and Kroger ( grocery brand ) for the other, just to see how they may be different. Both were pretty sticky, I couldn't stretch the dough the way I normally would, just kind of held it aloft and let gravity stretch it, then turn. I put a lot of cornmeal on the peel, put on the first one and loaded it. I have a bubba keg, which is similar to a BGE, it was at 600 according to the thermometer, the IR thermometer acted up so the stone ( after 45 minutes) was either 300 degrees, or over the limit of the IR, or somewhere in between. The first one took 8 minutes. By the time I loaded the second one, the fire had started dying down, so it was barely 500 inside, so I finished it off in the oven. While the first one looked great, the taste was somewhat off - more rye breadish according to my wife - that was the store brand WW flour. The KAWW tasted better, though didn't get as great a taste probably due to the lower heat. I should be getting a grinder this week, and will be trying out home ground wheat flour.