The family and I just got done eating the pizzas I made using the two dough balls I made last night. I used DKM's recipe using 6 oz. of water. They weren't too bad. The first was a little too thick and dense, and did not have the lightness I had hoped for. For the second pizza I rolled it thinner, used fewer toppings, and did not dock the crust before cooking. It had a much better texture. I think I actually over docked the first crust. I do not have a docker and pierced it many times with a fork in each hand.
I think I know how thin the crust needs to be rolled, and next time I will do just a little docking, as the second pizza ballooned up pretty well in a couple spots.
I had thought about folding one of the crusts while rolling, but decided to work on the unfolded variety first. Here's some pics of the pizzas. The first is the dense one. Thanks again to this site for making the info here available. If I'm overdoing it with the pictures, I apologize. I realize I'm pretty new here.