My name is Josh and I live in San Diego. I first learned to make pizzas around 1990 with the boom in California-style pizzas. Jeff Varasano has a funny item on his webpage about the "same terrible recipe", which is what I learned to make where I worked. We'd make the dough at 3 in the afternoon and make pizzas from it at 5 pm, rolling the dough out with a rolling pin - in short, we did everything wrong.
After honeymooning in Italy and coming home ruined for local pizza I started seeking out Neapolitan pizza, and then New Haven pizza, and now have begun trying to produce quality pizza at home. I've been working with a dual baking-stone setup in a standard gas oven, and after getting the stones up to 680 degrees I've even managed to get some blistering. I just got a Hearth Kit that I am anxious to try.
I've lurked on the forums for quite some time, reading here and there, and have been very impressed by all the great knowledge here.