I finally got a decent Pizza Crust. Still working on my not so wonderful sauce that has that lick-smacking I want more of this taste, but I did get a crust, after many failures, that was just near perfect (at least for me)
I don't have a digital camera so I searched this forum and found a crust that is similar.http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=10734.0;attach=20963;image
It was light, airy; it had a crispy bottom with a tender, chewy moist interior. I was impressed and takes A LOT to impress me.
I am my own worst critic, but this was exceptional.
Now that being said, it was probably a fluke, as I probably will not be able to reproduce that exact methodology. I did much of it by feel and did many things that were unconventional with respect to what I have read.
But, hey, who cares right? I can now say at least once in my life (so far) I made a fantastic crust.
Now, I have to figure out the sauce.
Where I am in Mexico it's pretty dismal with ingredients; so I have to figure out how to get something working with the local (crappy) fresh tomatoes or the small selection of (really crappy) canned products.
I forgot the most important part. Thanks for all of the help and advice and knowledge that is shared here on this forum.