Thanks for the compliment, but I am far from greatness. Let me refer you to Peter or Tom Lehmann on the forum for that. I am very thankful for this forum.
During the past few years, i have been marketing food products to restaurants. I have had the opportunity to be in the kitchen with many great cooks, talk with Pizzeria owners, and brew masters of different breweries as well. This has helped me discover a pizza dough that I like to make the most. However, I continue experimenting, learning from others, and trying new recipes. The advantage of making pizza at home is that you can use the best ingredients without the worry about restaurant overhead costs, food budgets, employee salaries, etc... Thanks again and enjoy the wealth of knowledge available on this forum. Don't forget the many book in the book section as well.
Best to you