sconder,
Let me add my 2cents worth as someone who is relatively new to making decent pizzas and to pizzamaking.com.
It's been my experience that this forum is sort of a microcosm of the Web in general. There's no strict organization, so it's not always easy to find the exact thing you're looking for, but if you spend some time just poking around, you'll find some very interesting stuff, and will be a better pizza maker in the end.
Every day, I check out a few threads and follow various links, picking up tidbits of new information along the way. Pizza is a very subjective thing. Some like pan pizza, some like neopolitan, and some like a cracker crust. So you've got to take every opinion with a grain of salt and understand that one person's "perfect pizza" is another person's "what the hell is that??"
I've made my own dough a few times in the past, and it was pathetic to the point where I wouldn't give it to my dog. So when I hear discussions on whether dough should be hydrated to 65% or 66%, it's all lost on me, because I'm just trying to get something edible. But all of the discussion isn't wasted on me. I'm beginning to understand the nuances of the different types of yeasts and the necessity of extremely high heat in your oven. I also now know that "autolyse" isn't something that a used car dealer tells you.
Between you and me, my pizza has improved in the past couple of months to the point where I like it better than anything I can buy locally, and if it never gets any better, I won't have a problem with that. But it's difficult not to get caught up in the enthusiasm of the heavyweights here on this forum who are really bringing to an art form.
So don't expect to find exactly what you want right away. This site has such a wealth of information that you can only assimilate it over time.
