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160g of bread flour 109g water 2g bread machine yeast 3.2g olive oil 2.25g salt Mix ingredients. Allow to rest for 15-20 mins and then knead until the dough passed the window pane test. Let the dough double in an oiled bowl. Shape into 10-12 inch pizza by stretching, spinning or use the tips of the fingers to push the dough to make required shape, do not roll. Enjoy.

Having just purchased a 21" over the 23", I can tell you I rationalized it by comparing to my BGE Large. The 21" has more surface, more capacity because of the extra levels, and is only marginally smaller than the 23". But I also knew that I will eventually be buying the 32" (or larger) to handle my massive cooks. I'm cooking a 12 lb brisket today, and when that's all done I'll post some pics of that cook plus my 1/2 lb burger cook from last night (9 patties). That should help a bit with scale.