I so love the look of your pies, and especially the flakiness ( or is it more like puffy crispness), airiness I see in the rims in your crumb shots. Would you say that's attributed to your formula, mix and fermentation..and could it till be accomplished in a hand-mix? or to your two level stone bake? Or both/all of the above)
Also, reading back through some of your early posts, do you recall what advice this was re your note in Reply 10 ) http://www.pizzamaking.com/forum/index.php?topic=8093.0
... or perhaps Peter (who's amazing!) may have a link to what he wrote.
Finally (at least for now) So why are you anti-steel? It seems to have many supporters, and I've had (what I thought was) good results with it. But you're adamant, so why do you so strongly favor stone over steel?