I have been making and searching for the Holy Grail of pizza crusts recipes for years and this is it! Probably the most important tip I would pass on to you is regarding the use of parchment paper. I trim the parchment to an inch larger than the size of the pizza dough and leave extra (so it sticks out like a "tab") where the pizza peel handle is. I can very easily slide that pizza onto my hot stone without losing any of the toppings. I much prefer using the parchment rather than the cornmeal "ball bearing" method. After approximately 2 minutes in the oven, I slide out the oven rack and use a pair of spring-loaded food tongs to lift the edge of the pizza crust up a bit at the tab of the parchment paper. With your other hand, pull the parchment out from under the pizza! Now the pizza is directly on the stone and will crisp up beautifully. If you feel more comfortable sliding your peel under the partially cooked crust and then removing the parchment paper then go right ahead. This solves the dilemma of whether the broiler or the oven temperature is too high for the parchment as the parchment is only in the oven for 2 minutes or so.

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