Grill on high Dome temp 450° Deck covered with 2 layers porcelain tile. Cooked on thin pan ~ 9 minutes
I figured out how to make the perfect crispy crust, I bar baked a thin crust then froze it, but be careful it can get very hard and crispy, trial and error is needed
So totally winging it, no scale, and in a different state. Based on the feel, I'm guessing 70-72% hydration. I found some Himalayan pink salt, and a bit of sugar from the coffee shop this morning. The store had bread flour and yeast, so I'm good there. So far, hydration, fold, couple hour rise, 2 minutes of kneading and off to the fridge for overnight. I'll divide by eye in the morning and ball up. Bake off tomorrow night.
Probably some silicon chips with 5 volts of electrons (maybe 12 volts for some extra spice). All on a nice bed of green plastic with a silver solder garnish.
Based on the feel, I'm guessing 75% hydration. Really hard to handle but worked out ok I guess The center was a bit wet, but the crust was great 475° oven for 8 minutes on a pan and the 3 minutes on the rack. Overall, not bad
7 players, 3 wives and a girlfriend. Actually, there were 2 more (gluten reduced) that I pre-baked the shells. So 12 in all. Plenty of extras!