Well I have been reading the forum for about a month. Got some great tips to really fine tune my dough. I have been making my own pizza for about 8 years, and was taught to make my dough by an italian girl I met while studying abroad. Spent years messing with that recipe and have recently gone back to the original recipe she taught me (except cutting down on the amount of yeast and using vital wheat gluten in my flour). Just water, salt, flour, vital wheat gluten and yeast.
Just thought I would share the treasure of my hard work and your advice.
