I appreciate the detailed directions. I have been making a lot of pizza, not ordering out at all. Recently my pizza dough started to have a cracker type texture and it was annoying me. I started using bread flour, and a stand mixer as well as transitioning from summer to fall... I did not know what was happening, i bought the 00, and the same issue...it was tasty but the texture wasn't perfect. thought if the dough was dry but i could not add more water... i like how this explains that you can, and how to rest the dough before kneading, adding flour slowly and checking it as you knead and fixing it with water or flour. I like how it shows how to stretch the dough ...just explained so many things in one place that are super helpful... awesome. Thank you for this and the new way to make pizza looks good but instead of pickles we will use pickled jalapeño slices, honey mustard, ham and capicolla...cant wait to try it out

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