I just finished eating three slices from the second pizza I have made in my whole life. And I used (Spins) dough that I made last week. I had three balls of whole wheat dough left in ziploc bags and decided to try one. When I took the bag out of the fridg, it was a flat blob of brown stuff. I let it warm up for just over an hour and dumped it out on a floured counter top. It started swelling up like a freshly hit thumb at a barn raising. I started with a rolling pin and found that it would spread out, but then snap back into the small pancake shape it was originally. I put my cornmeal on my peal and placed the small semi-round shaped piece of dough on it. I was going to do my stuffed crust again, so once I got my cheese and sausage piled around the edge and the edge folded over, it created a thick edge about an inch wide and an inch high. It looked like a pan pizza cruse without the pan. So then I used the thick edge as a handle and started stretching the crust out into a perfect round shape. It was so beautiful, I'm tearing up just think about it. Then I added the other ingredients. Sauce, minced onions, mushrooms, and bellpepper, frozen pre-cooked and dried Jimmy Dean Pampered Pork sausage, pizza mix cheese and a little sharp chedder. Fresh ground black pepper and some salt, and into the 400 degree egg directly on the plate setter. I had the bottom vent wide open and closed the top to just a crack so the heat would accumulate at the surface of the pizza. At 10 minutes, I lifted the edge of the pie slightly with the peel to check on the bottom. It still wasn't brown yet so I opened the daily a little to keep the coals breathing. At 15 minutes, the temp was back up to 450 and the bottom was just barely starting to brown. The cheese was just starting to melt good. At 20 minutes and still between 400 and 450, the crust was starting to get a nice brown color and the cheese was bubbling. I gave it another 5 minutes. 25 minutes and I took it off. It was like a picture. The topping had cooked and the colors of the peppers were brilliant, a few of the taller clumps of sausage had browned, the stuffed crust was tall, firm, and brown, and the crust never quite got to the crunchy stage. In fact, the pizza slices were too limp to hold up with one hand. The crust and edge was between crisp and chewy. Perfect. I could have gone 30 minutes I think. Three pieces and I full. I left my camera at work again. Next time I will have photos. I wonder if the other 2 bags of dough will keep?