I have gleaned a lot from the forum and have been busy working on making a pizza that perfectly suits my palate here in the land of cheese....Wisconsin. I have been inspired by the Tartine bread book and dough management methods and many of the amazing pizza makers here on the forum ( shout out to Chau, awesome looking pies! ) I use a regular electric oven with a cast iron skillet and creative use of the broiler and aluminum foil. A home-brewed WFO is in the works in the garage right now. Hope to contribute to the dense packing of information on the forum and take my pizza to the next level.