Loved reading all of the different ideas and opinions. Tried a lot of them. My taste went with removing the cornmeal from the dough and sprinkling a little bit on the bottom of the pan before spreading the dough. I also added some homemade tomato sauce to the crushed tomatoes. I scaled the recipe by dividing by 4 and used a 9" Lodge cast iron skillet for the pan. Baked in 20 minutes. Made more than enough for my girlfriend and I. Although somewhat overbearing with his presentation of his opinion, Steve's suggestion turned out to be good one of less manipulation of the dough and much longer rising time. Although not relevant to this recipe, however I have a question that I hope someone might be able to answer about thin crust pizza dough. I grew up in Media, Delaware County, Pennsylvania and always frequented a local pizza parlor named Apollo Pizza. Best crust I ever tasted. But I've never been able to duplicate the taste. If anyone has any FYI or suggestions about Apollo Pizza crust I would love to hear about it. Thank you for a very informative blog.

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