I don't know if my nickname makes any sense or if it is original at all. I am just starting to learn how to make pizza at home (I am aiming at NY style since there is nobody serving it in Mexico City and I crave some from time to time). I am having trouble with collapsing dough and I think it has to do with altitude (2,300 mts or 7,500 ft). But I am not giving up any time soon. A kitchenaid stand mixer is on its way and I am experimenting with different types of yeast, starting temps and proofing temps/times.