GM Neapolitan flour dough tried out in my old BBQ setup

I had watched Craig and Scot make the dough on Friday night at the Pizza Summit II in Houston, Texas.  I think I have a pretty good idea of how to make Craig's dough using his methods from watching Scot and Craig.  I decided to give his dough methods a try to see if I can get anywhere near his dough, but I know my BBQ setup won't be able to produce the great pizzas I tasted from Craig's oven.  I didn't use his exact formulation.  The formulation I used with the Ischia starter is below.  My dough balls are only 216 grams because my BBQ grill setup is small in the area that can bake.  

I also have some of the new GM flour that I want to give a try.

The dough and dough balls did feel nice.  

I have to take everything out of my grill whenever I want to grill something and since it has been awhile since I gave that setup a try, and thought I would try it one more time. 

The styrofoam box where the dough balls were fermenting was between 60-65 degrees F.  

I did purchase a new kind of mozzarella last evening at the Giant supermarket.  I don't know how that mozzarella will work because I never tried it before.  I also picked some San Marzano tomatoes from my garden this morning along with a few peppers.  I am going to use the San Marzanos to try and add to the kind of Centro product I purchased at Giant.  Giant didn't have the kind of Cento I wanted to purchase.

These are the photos of the pizzas I made with the new GM flour and using Craig's methods to make the dough.  The pizzas turned out decent in my opinion for only using a BBQ mod.  The dough balls opened very easily and the pizzas baked well except the second one got a little dark on the sides that were too close to the fire. I could tell these were sourdough pizzas which I really like.

Three San Marzono tomatoes were cooked until the skins came loose and then I used the food processor to blend those and to make the Centro product a little thinner.  I thought the new mozzarella I tried tasted good and melted well. 

I used some of Diana's Aleppo Chile Peppers she gave me at the pizza summit on the last two pizzas.  I thought the Aleppo peppers tasted very good on those two pizzas.  Thanks Diana and Craig!

Norma