Thanks for this great tutorial! I have made pizza with this dough recipe several times and it turns out beautifully every time. I wanted (in an extreme way!) to achieve a brick oven style pizza in my regular oven, but for all of my previous failed attempts, I didn't believe it could be done. I ordered the pizza flour, I bought the pizza dough improver...I bought a pizza stone...still, I kept coming out with a pizza that I would sooner call "good bread with sauce and cheese". This recipe is so simple, yet the outcome is total crust perfection. It's the perfect texture (crispy and chewy, exactly what I was imagining and hoping for), wonderful form (thanks for the suggestion to avoid touching the edges while stretching the dough), and yes...it comes out of the everyday oven as if it had come out of an old world brick oven. I make my own sauce and make sure it's very thick (and I sauté toppings to de-liquid them...and then add them to the sauce, which helps from getting any kind of sogginess). Without exaggeration, I would rate the quality of this dough above any other artisan style I have enjoyed, even at fine restaurants. I know it's only pizza, but as an adventure, reaching this plateau of success with a homemade pizza (for me) has been nothing less than a peak moment. I didn't think it could be done! So thank you, (you wonderful Sherpas of King Arthur), for guiding me there! Thank you! Thank you! Oh, and I will mention that I have yet to add any pizza dough flavor to this recipe, but the flavor is already so true and delicious, I feel no reason to add it. Much Love, Michelle

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