Great advice Muebe, I am finding the same about the pellets with the loader, its tough to keep loader set and going without overfilling the hopper and then run and get the pizza..... I am so use to being organized in my professional kitchen its trying to get the same system in the home kitchen and get stacie out of the way, easier said than done, right Dee! lol, its produced some great pies so far and I will definitely bring it to the outing. The recipe that I am using for my dough is
4C. Bread Flour
1 pack - dried yeast placed in water of 105 degrees
then add in 2 teaspoons of kosher salt
2 teaspoons of honey ( i use honey over sugar, like the flavor)
1 teaspoon of EVOO
- so i add the yeast and the water and let bloom for 7 minutes, add in the salt and honey, let sit for 3 minutes add the evoo and then add into the mixer with a dough hook into the bread flour and let it go until its all together and not sticking to the sides. I cut this recipe into 6 balls and it seems to be the right size for the peel
