The Red Headed Pizza grill got to 725 on the stone with the IR and oven temp around 830. This was a prosciutto, Mushroom and onion. Baked in about 4 minutes. Second pie with can bacon and pepperoni is not pictured due to the front that came thru and it got real drunk out after that
Suffice it to say, pies were awesome and was surprised at how silky and soft the dough was. Should easily be able to drop the hydration down from the 60% I used. Looking forward to using this flour more.