I was pretty happy with this first go with the Lehmann dough as described by Pete-zza in the sticky in this forum. I put into practice some of the tips that y'all had in my other newbie thread, making sure not to over mix, ferment too long, etc. I followed the dough recipe to the letter, including the un-edited amount of yeast (oops!) No harm, no foul. Nice thin crust from center to outer crust. Had the right level of crispness AND chew. Great dough flavor.
Topped with some fresh mozzarella, provolone (about 3:1 mozz:prov), and some italian sausage. Sauce was just some diced tomatoes blended with salt, sugar, basil and garlic.
I need to work on my skills with shaping the pie. I ended up with 15", and the outer crust was a little bigger than I like.