I've been reading the forum for a couple months, but have had nothing to contribute (there is so much here to learn that I have little time for else). However, tonight's pie I was most proud of. After a number of attempts which turned out marginal, tonight I finally made something which I consider acceptable.
I made use of Pete-zza's recipe posted on the top of page 15 of his epic Lehmann thread (http://www.pizzamaking.com/forum/index.php/topic,576.280.html
). I made the dough according to the specifications (though by volume), including KASL, but divided the dough into two balls, one of which i tossed into the fridge, the other I allowed to rise at room temperature. The latter is what I used tonight. I topped it with a mixture of crummy store-bought "pizza sauce" and thin homemade pasta sauce, crummy shredded moz, diced onions, garlic, basil, tomatoes and broccoli. I baked it on a stone at 500F.
Now that I can make a passable dough I can begin experimenting with more high quality toppings while hopefully continuing to improve upon the dough/crust.
Many thanks to everyone here (and Pete-zza especially) for your contributions to this forum and my dough making abilities in particular.