She uses the gas version and a roller. This reduced faff appeals to me. It’s the same reason why I own a Sage One Touch coffee machine.
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Mods…
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Look forward to your hand spun pizza base master class at Lopwell 2020 
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Somebody bring a GL 75 next year - a few spins at 78rpm should thin out the dough 
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Don’t give them ideas!
Tooooooooooo late.
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Punctured every single one of the bubbles this morning, I feel utterly depraved
I thought this was interesting
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Were they really 27-1/2 inches long, are they designed to overhang the BBQ edge?
I’m not the one arguing for faff. All I’m pointing out is the inconsistency of your argument. Seems a bit arbitrary to cut corners for pizza dough while going to the nth degree for coffee/meat.
And yes, I have hand streched a dough ball. It’s hard. I sometimes resort to ironing it flat with a rolling pin. It’s never as good.
Feel free to cut corners, I don’t really care, but don’t argue that it doesn’t make a difference to justify it, when it does.
That sounds like an endorsement for Covin to me.
Yes, they did overhang the BBQ barrel.
Mods need to separate this?
It’s not Lopwell anymore 
All threads lead to Lopwell
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I choose my faff wisely and completely arbitrarily 
I know how hard it is to meet perfection in pizza in the traditional manner and care less about it than coffee or meat. I have to limit my obsessions somewhere, there aren’t enough hours in the day as it is!
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Sure. That’s fine, it’s the “it’s all the same” argument I object to.
I can’t because it is on the Lopwell thread.
I am not contributing to the subject, I am not interested in the subject (apart from eating pizza and moaning about them of course) 
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I think this needs testing. And graphs.
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We need to keep it up for a bit before @Jim cracks. He is probably rocking back and forth in front of his monitor with his fist in his mouth as we speak. 
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