I'm not really new to the forum (registered in 2006), but I have been away for a few years. The last few months I've been frequenting more and more - nice to see some of the familiar names still around, along with new ones. I really enjoy making NY style pies, and while I like to attempt to make neapolitan style pies I have come to accept my limitations (or rather my oven's limitations). Pizza in teglia is fun too, and challenging in it's own way.
Thanks everybody for the wealth of knowledge here - it's helped me out immensely.