Was at a friends house over the weekend and saw his awesome new backyard renovation which included this hand made pizza oven. It still needs an outer shell for more insulation, but was in full working condition for our dinner get-together.
Since it was the first try at actually making pizza in the oven, my friend and his wife were having some challenges with the dough, which I found out was regular store bought bread dough. I mean, the crust was okay, but did not have the thin-crust quality and consistency of the same you would find in a restaurant.
I thought that maybe there should be less yeast in this kind of dough, but really wasn't too sure and was hoping some of the bread dough scientists in this forum could offer some suggestions.