I thought i'd share some of my more recent stuff, i've missed you guys.
This is a Lehmann dough @ 61% hydration, King Arthur Bread Flour. Fresh Yeast, 16hr rise. http://picasaweb.google.com/pgiven/Pizza11112008#
Oh, also, I run a pizza joint now. We don't make pizza like this, not anything close, but i'm learning the business.