I am fairly new to pizzamaking.com, but definitely not new to pizza making. I make pizza at least once a week. My latest dough recipe that we really love is Bonci's. It is fairly wet, but its easy to work with. I have my grandmother's commercial style bread/pizza peel that I love and when I use it, it reminds me of her. She was a wonderful cook and she made Sicilian style pizza frequently. Many times she would just make a thick crust and add olive oil, tiny meatballs and parm cheese with a little salt and pepper. It was to die for.
I am here to learn more and even help out where I can.