You did a very nice job in orchestrating the adaptation of your grill and creating a dough formulation to match the modified grill. I was especially intrigued by your dough formulation. As best I can tell, it looks like you used a soaker (the mixture of flour and water without yeast). Is that correct and, if so, was it intentional and, if so, what led you to use it? As you may know, the use of soakers has come up recently in other threads.