This dough looks so good, I can't wait to try it. I am a huge fan of making pizza at home, it's just so much better! I do have a question unrelated to the flour though, in the past I have tried to use real fresh mozzarella on pizza. Everytime I do though when it gets done cooking it is very "watery", is there any way to keep it from doing this? Thanks so much! Cam, I've never tried fresh mozzarella, but know it's stored in water. Perhaps you could try pre-baking it at a low temperature, to dry it out? Or just laying very thin uncooked slices atop the baked pizza, and letting the pizza's heat soften them a bit? PJH

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