Hi teresa, the whole smoker doesn't really get that hot. It's because I can regulate the temperature by putting a lot or a little charcoal and wood in. So I can make it roughly 250 or 500 or 375. So because of that I think I'm safe. Well the only reason I don't put the pizza stone I have in the bbq is in case I mess it up like crack it by not regulating the temperature out I won't be out that expensive stone. I don't think I'm going to mess it up but I rather not risk it. I did tho find at Osh hardware something that might be a thicker stone like Alton Brown had on his show. Not sure but it seems unglazed and like his so I might go back and check it out and if I think it is then wash it with water only to get any dust off or whatever and try that or do like you get the half inch terracotta and I'm sure it works. In the stores thick pizza stones are like 40 bucks but they sell these thinner ones tho that are round and sometimes have handles for 12 bucks. Not sure why the big diff in price between the two but the 12 buck ones altho slightly thinner probably should work fine. Not sure but I think so. I want to make my very own woodfire pizza but I don't have time no but maybe next week. Thanks for your input.

I made something a little "different". Meyer lemon pizza. Below is the recipe as I found it on a blog. I did not use the dough recipe as I had some of "Monique's 5 minute bread" dough in the fridge, so used that. Basic Foccacia Bread/Pizza Dough 1 pkg. yeast 1 t. sugar 2 cups very warm water (like for a bath) 5 cups flour (I use 3 cups all-purpose and 2 cups bread flour) 2 t. Kosher salt, plus more to sprinkle on top 2 T. olive oil, plus more for the top In the bowl of a electric mixer fitted with a dough hook, stir the yeast, water, and sugar together. Let the mixture stand for about 5 minutes; it should be fizzy on top. Add the flour, salt, and olive oil. Knead with the dough hook for several minutes. The dough should come together in a ball and start trying to climb out of the bowl. Let it knead like this for a few more minutes. Knead with your hands for a minute more, working out any knots of flour. (A trick here: coat your hands with olive oil.) The dough should feel smooth and elastic. Return to the bowl, cover, and let it rise in a warm place (I put it in my pantry) for at least an hour. At this point, you have a few options: get it ready to bake, refrigerate if youre planning to use within a few days, or freeze it for a later use. To bake as focaccia: divide the dough in half and form into rounds. Place on cookie sheets and allow to rest for about 15 minutes, covered. Preheat the oven to 475 degrees. Dimple the dough with your fingers, drizzle olive oil on top, and spinkle with Kosher salt (and chopped rosemary if you so desire). Bake for 10-12 minutes, until the top is just beginning to turn golden. For the Meyer Lemon Pizza: 2 Meyer lemons, thinly sliced and seeds removed 4 cloves garlic, thinly sliced 2 jalapeno peppers, thinly sliced 2 cloves garlic, crushed 2 sprigs rosemary, minced Zest of one lemon Olive oil Parmesan cheese Preheat the oven to 475 degrees. Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the lemon slices. Cook for about 10 minutes, turning occasionally until the rinds begin to soften. Add the pepper slices and garlic, and cook for 10 minutes more, or until the garlic and pepper are very soft. Stir frequently to make sure the garlic doesnt brown. Spread one half of the dough thinly over a cookie sheet, stretching it with your hands. You may have to be forceful, but try not to tear it or leave any holes. Drizzle the dough with olive oil, salt, the crushed garlic, lemon zest, and minced rosemary. Bake for 5 minutes. Remove from the oven, and spread the lemon topping evenly over the dough. Grate Parmesan cheese (about 1/2 cup?) evenly over the pizza. Bake for 10 minutes more. Refrigerate the other half of the dough, freeze it, or bake it as bread to have the rest of the week.

hm....to tell the truth I have never checked the temp of my starter or my oven with/without the light or my bread dough or the starter as I was getting it going ! My house is 68 all winter and then in the Summer we keep the thermostat on 78. Whatever time of year it is all seems to do just fine. I have never made an exception for my bread dough other than to place it in the oven with the door propped open with an oven mitt. That is how it is today with the dough I am currently making. It has to rest at "room " temp for 3 hrs...with stretch and folds every 30 min for the first 2 hrs and then leave it alone for one hour. Then shape and let rise one hour at room temp then retard overnight and bake direct from fridge in 500 degree pre-heated pots tomorrow. I just checked my oven temp with the light on and it is 73. That is where I do my apple yeast water and my starter after I feed it and that is where my first and only , current , stater got going. One of the things they caution is not to over feed your starter...as in until it doubles don't feed again. I followed the method I linked 4 yrs ago and didn't have a problem. I know others on the Fresh Loaf have had to try about 3-4 times to get one going. I used rye flour from my local health food store and bottled water ( that is important when getting it started) and King Arthur white AP flour. It could be that is the problem with your first starter is over feeding. As to the second starter I wouldn't worry at all about "bad" stuff growing at this point. The tiny bubbles and concept of "bad" are not a problem at this point. Simply carry on and move it to a slightly cooler place and feed/discard and definitely stir well and give it air via a loose cover. It should be fine. As to the other one after 6 days if it has bubbles and has a fine odor I sure wouldn't discard it either. I would take out half and feed it and leave it where it is about 75 for 24 hrs and see what is what. As to apple yeast water just chop up 100g of apple and put it in the quart jar with 2/3 full filtered water...it does love the 80's so use your oven with light. Stir very well every couple hours all during the day for 3 days - 4 days. It is ready to rise bread. The apples will always float and the water will be VERY fizzy ! You can hear it ! It does need a lot of attn and warmth the first 3-4 days and then it is completely care free and can be in the fridge for weeks at a time and not used. Once you get your other starter going....and I do urge you to go to TFL and read some of the discussions on getting a starter going...I will tell you how to store it when not in use for lengths of time...when I am gone on a bicycle tour I leave mine unattended in the fridge for months. Keep us posted. c http://www.thefreshloaf.com/search/node/debra%20wink%20starting%20a%20sour%20dough%20starter read the first two articles by Debra Wink...linked above and then the link below...you will know more than I do when done :) Debra's way always works !! c Here is a link that might be useful: TFL...link to a lot of discussions

I think I'll try the dry pan method for the mushrooms next time. I made another pizza last night, precooking the dough with dry cheese on top first and then added an extremely thin layer of sauce. I also added quite a bit of chopped fresh basil, two mushrooms sliced very thinly (for a 17" pizza), some black olives, and two jalapeños also sliced very thinly. On the top I used regular mozzarella instead of fresh, and it got very brown in the oven at 550° for 9 minutes. There was still a bit more moisture than I wanted, although the cheese was very dry and almost chewy. I didn't try the ricotta, although it is definitely drier than the fresh mozzarella. I'm not quite there yet, but I'm getting closer. Before I was making pizza with a thinner crust and using a lot less on top of it. Maybe I should go back to that method, although it is a bit tricker to get the dough stretched out. I bought the pizza peel myself, and it is aluminum. I might buy another one that is all wood. Lars