I'd still hit it. Seems you had too much liquid/moisture issue and with the dough rolled out thin, it warmed up too much and well, the issue. Also, was that shortening you coated the dough ball with?
I have issues with dough and baking too. I combat that by simply greasing or oiling the stone and just rolling it out on the stone itself. Saves fromhaving to make that critical move after it's suffed, filled, sauced etc.
Reminds of the time my pizza stuck to the board I was using for transport to the grill. It wouldn't slide off........so I forced it.............all that made it to the grill was the sauce and toppings. The dough was still on the board. LOL!!
It's all just part of the learning curve. Looks like you made a good a save to me.
UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment......"You're a good cooker, Dad!"--My Son :)
Miss You, Marty! RIP