Hey folks been meaning to writeup a brief update. Looks like this is a hit over here. Family and neighbors love the pies. We routinely make 3-5 on a friday night. I'm still using the dough from my local pizza shop-havent been able to make a good pizza dough on my own yet. So if anyone has a recipe please send it thru. Once you shape and stretch the dough, dont skip on the sauce. we've found something special nearby from a local Italian market from ROSA. Certified San Marzanos (pic of the can below). The cans actually have a serial number! This sauce is unbelieveable. Once you get the sauce on, its a combination to top off with fresh mozzarella, provolone (good stuff, fresh and then we grate it) and top it off with some basil, garlic and regiano parm cheese. I think the secret is the pizza stone. I asked the boss and she said ours came from "pampered chef" (online). You need to preheat the stone which we do on top of the stove before assembly. After assembly, in she goes, on top of some firebricks on the coals. Make sure you are into some nice coaling at this point. Pizza can cook quikly in about 5-7 mins. Enjoy!