I think your handling of the dough as you described it above is most likely the cause of the problem. Peter
I will give it a try on the TJ dough.
Today on the WinCo dough, several things.
1. I watched the video on shaping, it helped. However I used the same procedures I mention above for proofing. But I think the WinCo dough has less elasticity, it proofed up bigger than the TJ dough and when handled seemed more compliable.
2. The WinCo dough doesn't handle the temperature that TJ dough. Normally I put TJ on the hot stone that I believe is around 650-700 deg. I say this because a standard oven thermometer is pegged when I put the 1st pizza on. I turn the pizza in about 2 to 2.5 minutes I get nice spotted char but not burned bottom. The WinCo dough at 2 minutes was burning, fortunately it wasn't ruined.
3. I had all kinds of problems today. My aluminum foil kettle lid liner was on its 3rd usage and failed, it kept falling out, and after 2nd pizza I had to get rid of it. As expected each subsequent pizza took an average of 1.5 to 2 minutes longer.
Pizza 1, on stone 4 minutes, turned at 2 minutes and each 2 or 1.5 minutes. Then in a tin pizza pan on the stone for 2 minutes to finish toppings.
Pizza 2 on stone 5 minutes, turned at 1.5 minutes ea. 1.5 minutes. Then in a pizza pan 3 minutes to finish toppings.
pizza 3 on stone 6 minutes, turned at 2 min. & every 2 min. Then in a pizza pan 4 minutes to finish toppings.
Pizza 4 on stone 7 minutes, turned at 2 min. & every 2 min or so. Then in pizza pan 5 minutes to finish toppings.
Pizza 3 & 4 the pan cooking wasn't only to finish toppings, it was to finish sides of crust too. The 4th pizza the crust is not crisp or firm but is softish. However pizza 3 & 4 are for warming up in oven later this week, and will crisp up very nice then.
While the family liked the pizzas, I'm not happy. I tend to overload with toppings, but hey in Calif. that is normal, and that is how we always order our pizza when at pizzeria. I need to focus on less is more. When the weber kettle and stone and I hit it, the pizza taste is great. I'm talking about the crust, bottom and flavor. Achieving consistency is the challenge.
Sorry no pictures, my two sons dug into 1st pizza almost immediately, and the 2nd too. The 3rd & 4th are not good representations of the correct cooking that can be achieved. The problem with the weber is no thermal mass to hold heat, also I have to keep removing the lid to turn or put pizza on. I have a solution for this similar to the LGE mods, but I will keep this too myself until I actually do it. I still intend to work with charcoal, mainly because we do one or two cookouts and take our kettle, so it would be nice to cook pizza and surprise everyone with some great bbq pizza on the weber kettle.
btw thank you, very much for the input and help.
PS since I'm not a business looking to advertise, and not promoting any products, how about upgrading me so I can use links in my posts.