Here is my throwdown post. I used the same dough that I use for pizza which is here.
http://forum.bigsteelkeg.com/index.php?topic=3647.0I got a new dough box. Ready for a overnight rest.

After about 20 hours.

Pulled 2 and let rest for about 1 hour.

Shaped into a skin and cut into strips.

Tied in a knot and brushed with egg wash and granulated garlic.

Kegged at 450 for 20-30 minutes.

Didn’t realize until after everything was cooked that my camera was on manual focus. Most of the keg shots were blurry. Had a hard time finding
one to submit.

Made a garlic butter sauce and a san marzano tomato sauce for dipping.

Tossed with fresh basil, garlic, evo, and fresh grated parmesan cheese.

Throwdown pic

Kids and me devoured these quickly.