When the kids were young we had friday night pizza (homemade). The kids could build their own, within reason, and it was a great way to start the weekend.
i love homemade pizza and do it a lot in the summer at camp for around the fire. i use the same dough recipe but use bread flour. and i use one of these:
The dough recipe I use is a high moisture content dough and I pull the dough out thin so you get a light crisp crust. I let the pizza stone heat up at least 1/2 hour at 550 before cooking. First pizza is done in 8 min, second takes 9 minutes.
We do one about every month. The dough is made from 50% wheat flour and 50% Bread flour. We prefer cracker crust so I don't let it rise. Usually, Tomato paste, pork sausage, canadian bacon, fresh mushrooms, black olives and red pepper and cheese of course. In my opinion the coup de gras is the addition of Kalamata olives
6 min in a 500* Kamado with a preheated ceramic plate. The preheated plate is my secret for crisp crust. It boils the moisture out of the dough quickly and doesn't allow it to get soggy. I also give a quick wipe with a wet towel to cool the surface so it doesn't burn the crust.