Ok pizza experts: I've had a lot of great success with pizza on the egg, but am looking for some advice to improve my consistency. I've been just dividing the dough into roughly equal size balls, but then seem to be stretching them to thin for a decent size pie. For those of you who weigh you dough, what size do you use for different size pizzas?
LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario