I think one of my problems was that I was introducing salt with the yeast right away. This time, I put the water, yeast, and sugar together with much better results. The salt went in with the flour. The latest batch of dough (using Caputo) was great. I let the first batch raise at room temp. I'm going to start experimenting with cold fermenting now so I can prep ahead of time.

I will warn anyone looking to get into this! Once you create a great pizza, you will be making it once a week! I made three the weekend before and four this weekend. I feel like a prep all week for the weekend pizza benders!

Once you have the pizza crust down, it is only a short step to making all your own pasta. Of course, that takes yet another flour. It is amazing how hard it is to make a simple dough. Not sure where you live, but for us in snow country, the dough recipe also changes when we get to the high humidity of summer. We have been making pizza once a week for years - in the oven in the winter and on the BGE the rest of the time. Of course, that brings up the issue of what charcoal to use. It never ends :) But once you get it right, the results are so good.

Got that part down. My Big Green Egg can make even frozen pizza taste decent.

But I also would like to be able to make some great pizza from scratch. But alas, just like my attempts to make fajitas that taste like a restaurant's, I can't make pizza either.

Now my pulled pork rocks, so I do have that going for me. :)

Be careful on baking frozen pizza on pizza stone. Pizza stone will be exploded once baked with frozen pizza. Happened to me twice.

I do it all the time. Well I did until our freezer broke. I preheat the stone in the oven, toss the frozen pizza on and let it cook. I have broke a stone in the past. But it was a cheap one. I think the one I have now is a pampered chef. It lives in the oven. I never take it out unless I need to use both racks. Not sure that does anything to strengthen it or not. I have even used it on the gas grill and cooked frozen pizza on it over direct heat without a problem. YMMV I guess. :)

after making my crust on a grill (gas, in my case) ... no going back. Turns out an effin amazing crust. right on the grates! #nostone