Tasted fantastic, probably my favorite ones I've ever made. I'm using Lehman's recipe via the dough calculator here on the site. The pizza you linked to though (the one I burned) was one of my dad's doughs. I'm not sure what exact recipe he is using right now. We are both using bromated flour though, and I finally found a place where I can get grande cheese. We're using the east coast blend with Vermont Smoked Pepperoni, home made meatballs and italian sausage from a local place. For the sauce I'm using Escalon 6-In-1 tomatoes with some italian spices and oregano mixed in.