I've spent the last 40 minutes reading through this thread in reverse (i started at the wrong end), I think my stomach is about 1/3 the way through eating itself.
Need to get home and make some dough, in a couple of days i can start crying about how far from your pizza mine are. Still, at least i'll be eating pizza...
I have a question regarding the dough mix vs ambient temperature and humidity; When my wife and I did a pizza lesson in Italy the chef said to mix the water, salt and yeast first, then to add the flour until it reached the right consistency. The reason for not measuring the flour by weight exactly (the yeast/water/salt was measured exactly), was that the amount of flour needed changes depending on ambient humidity and temperature. Craig are you measuring the exact amount of flour to be used each time, and if so do you adjust it based on the variables i've mentioned, or do you find you use the same ratios irrespective? (sorry if you have already answered this)
Great pizza, dieting sucks for you more than most when you can turn out this quality of food.