Julia: This post was about as close to life-changing as it gets. I've fiddled with various doughs in the past, including no-kneads. The result of this dough is incredible, and you've made Friday pizza nights reality in my home, now that we have a quality dough to work with! I don't have a top-broiler, so the actual baking process is the part I'm still fiddling with. Still, you have no idea how exciting it is to have a totally flawless dough recipe, allowing me to focus on mastering the technique with my particular oven and pizza stone. I gotta say that even a charred bottom with pale top or a pale bottom with a charred top are BOTH superior to the average restaurant pizza. My next attempt will be to put my pizza stone on an upper oven rack. Wish me luck! Thanks for adding a fabulous celebration meal to my rotation!

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