OT because I didn't cook it on the BGE (I know, I know). I was going to, but John was resealing my table and I didn't want to get in the way of that.
I used my 12″ Lodge Cast Iron skillet and pre-made pizza dough from Publix. I looked at @Griffin
's blog after I stretched the dough with my fist -- he clearly states not to do that.
Also: I forgot sauce.
The crust was golden brown:
And the pizza was really good!
Next time, I'll add sauce, leave the crust alone, and cook it on the BGE.
It wasn't a disaster, but it could have been better.