http://www.pizzanapoletana.org/eng_chisiamo.php The link above has international pizza making regulations. It contains a more than 10 page recipe for pizza. They are a commercial accrediting body for real Napolitano pizza. King Arthur bread flour is an excellent substitute. Note that the cooking temperature is 905F. Your oven just cannot go above about 550F So what I do is slide the naked crust into the oven on the stone, in about 2 -3 minutes look and see if the bottom is getting brown spots from the stone. Take it out and flip it over and add your "stuff" to what was the bottom. This is a very simple way to get a great upper layer of dough and the bottom cooks normally when it goes in. Most bad frozen pizza and most home made pizza end up with a gooey top layer of crust, this two step process is a fool proof easy of getting crunchy crusts. As a Master Gardener in Tenneessee, I have grown pizza. That's, tomato, garlic, basil, wheat for the crust and made the mozzarella. And have an arrangement to come to a veterinary school here in Tennesse to milk the cow. Good traditional mozzarella comes from buffalo milk, but the park ranger here says that if I try to milk one of the Memphis park's buffalos will bite and kick me, so, no way. Be sure and read the official association's process and recipe at the top of this mail. It is the real OFFICIAL way to make pizza. On my Christmas list this year is a long spout copper olive oil can

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