The dough is just standard all purpose flour. I could maybe be more specific but I’m not knowledgeable enough about the different types to say. Probably about 5-8 hrs total rise time. Thank you for the response, by the way. There’s a lot of information for me to go through.

Much appreciated, interesting points about the dough. I’ll be reading up on that a bit.

Tried heating up the cast iron while I put on the sauce/toppings but it seems kinda tricky. Too long and the dough doesn’t retain a fluffy interior. With the right knowledge and timing I’m sure it can be done.

Thank you! I thought it looked pretty good too. I just can never seem to get that crisp look on the crust. Gonna try brushin it with some oil next time.

Those scallops look juicy, cooked just the right amount. I bet they paired really well with your sides. Makin me sooo hungry haha