I used bread flour, and my pizza stone for baking - great crust. The second batch baked quite quickly - the stone seems to get hotter as time goes on.
With all that yeast in the dough, it had no problem rising.
These are the onion-topped rounds before baking - I am still wondering if they would be better if given a chance to rise before baking. It would also be good if the recipe provided direction on what size circles to make - I think I may have stretched mine a bit thinner than was ideal.
I sliced and froze the leftovers at the end of the day, as suggested by the recipe. We have since then pulled out a couple of them and toasted them in the toaster - they were quite good that way too!
(Someday I will become more proficient at layout of the photos in these blog entries ;-)