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looks really cool . . but BlackStone 100% for me b/c ease and results . . pulled these last night for the Nat. Champ Game. Made a few, but fav was copy of our fav spot called Harvest Pizzas creation called Spicy Yuma . . ours had Chipolte spiked tomato sauce, jalapeno, corn, chorizo, red onion, fresh motz, gouda and finish with cilantro, evoo. These were 62% hydration, blend of KABF/00, ischia SD, 24 hrs in cooler w/ froz water bottle, then one night in fridge (just to delay) then bake on blackstone at 720ish.
My suggestion . . . only use 50% caputo 00 flour, and 50% King Arthur BREAD FLOUR . . cook at around 700F. Perfect combo of strength, crew, crunch. When I first bought caputo a few years back . . I was thining 00 flour "could do no wrong" but it is all about matching temp w/ flour. Unless your blasting at 900F . . the combo of 00 & Bread Four is BY FAR our favorite with repeatable results.