New member from CA. I've been watching and helping my mom cook homemade pizza since I was 4. I've recently made the leap from breadmaker dough to 6 cup multi-day cold doughs, with some exploration into polish and sours. As you can see, I have not graduated from volume to mass and % yet. Also, with some help from these forums, I Turbo'ed my oven which has brought me into sub-4minute territory. Amongst friends, I'm famous for my Pizushi (pizza spirals) and my Pizza Crack (thin rolled stuffed dough).