I have used a receipe i got off the forum a couple of weeks ago , with the high gluten flour. It has turned out pretty good but not great. The crust is a little thick, and crunchy, almost over cooked, bottom, top not though. Using plate setter legs down then sometime grill sometimes not, then pizza stone. Dome starts at 500 but after a couple down to 400 or so. Platter and stone in long enough to pre heat. Times 10 15min.
bottom open, top daisy wheel on 1/2 opened.
i like a thinner softer crust. What is the purpose of the high gluten flour? Any comments on what i am missing. thanks Keith