I don't know if any of you read the pizza posts on Seriouseats.com, but that is what led me to start trying my own pizza baking. That led me to this awesome site. I used Kenji's dough recipe from the Hacker-Free method, which goes like -
20 ounces (4 cups) Italian tipo "00" flour (see note), plus extra for dusting dough
.3 ounces (about 2 1/4 teaspoons) kosher salt, plus extra for assembly
.2 ounces (about 1 teaspoon) active dry yeast
.2 ounces (about 2 teaspoons) sugar
12 ounces water
Now I cannot find "00" flour ANYWHERE in Birmingham, AL, so I used KABF, but I may have should've used KAAP. I also didn't have scales till last night, so I had to go with the ole cup measurements. That also may have contributed to the dough not cooking like it should. Anywho, that recipe was my starting point. I also have a propane torch for browning which I haven't used, but it's pointless if I can't get the lift in the crust that I need I feel like. Just be charred flatter pizza then. Ha.