thanks all! the things i can think of that i adjusted after the garage trip included firing the oven for much longer - i baked bread saturday so i had even more of a headstart. i also upped my salt from 2.8% to 3% to match craig's dough. i used oil instead of flour under my doughballs as they proofed, and made the top the top instead of the bottom of the crust. something worked, 'cause that was some of my best pizza yet. i tried a brussels sprouts pie too! dang that is so much better than i ever thought it would be.