It was 1/4" thick and crisp as a cracker. No burn but dark-tan bottom crust. I used part of the no-knead dough/bread technique, then tweaked my own spin on it. I also used the America's Test kitchen cook top technique but tweaked it using my 15" cast iron pan and the grill (my induction just doesn't have a large enough burner and getting the crust done evenly was an issue with that size cast iron).
PERFECT, PERFECT PERFECT!
I used pepperoni and skipped my beloved sausage, so no real cooking involved, if you don't count time on the grill.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'