Ah, a classic pizza recipe that the Pizza Making Forum is known for: dough only.
Nate, this thing looks awesome. How about adding the sauce recipe, in measurements--how much salt, sugar, oregano, and garlic? And is that garlic powder or actual garlic? And how much cheese?
Measurements mean consistency and replicability. I want to make YOUR pizza, not some half-a$$ed version of what I think it might have been.