thanks everyone!
Mike, the crust came out thin and a bit crispy, though not quite like a cracker. If I had to guess, I'd say it was about 1/8th to 3/16th inches thick. I took out a dough ball, sprinkled some flower and then flattened it as much as I could by just pressing down. I then started working it by hand trying to to stretch it out. At this point, it was maybe 8 inches across and still somewhat uniform in thickness. That's when I grabbed the can and started rolling from the middle out to the edge. With the roller can, it was easy to shape both by changing the rolling direction and by moving the pie around. As the pie got larger, I'd grab the screen and hold it over top to check for size. When the dough was the size of the screen, I placed it on there, laid on the sauce then pile on the toppings and the cheese.
Thanks for the info about the first 2 pages. I stumbled across that advice before I went camping and followed it to some degree. That's where I learned about the screens, the metal top plate and how to build the fire. Oh, wait, I forgot to mention the plate. My cousin happened to have a nice sized scrap piece of 1/8" steel, so I took a 22" grate over to his workshop. We placed the grate on top of the metal plate then lifted the flip up part. We aligned the straight edge of the metal plate with the inner rod (I hope that makes sense). We then traced the outer edge of the grate onto the plate. I wanted to leave space for air flow, so we found the mid point of the plate (on the left to right axis) and marked it. We then jimmy rigged a compass of sorts using a piece of string tied to a pencil. We came in about 1.25 inches from the trace line, put the pencil there, drew the string taught placing the other end at the center point we had marked then ran the pencil along the line previously traced. End result is a new circle about 20 inches in diameter. Powered up a jig saw and had the metal cut in just a few minutes. We then hit the edges with a file, then with a belt sander.
When I get a chance, I'll post some pics of it. End result was that during the cooks, no matter what my temp was, the top of the pizza cooked at the same rate as the crust itself. All I did was rotate the pies.