Hey it's been awhile but I'm back. Round 2 went ok... although the dough retracted while baking which resulted in a thicker middle so I'm going to try a different technique with the dough. OG, I bought Red Pack heavy pizza sauce at the depot. Is that the one to look for? I'm going to start the dough and sauce tomorrow and have another go at it on Thursday. I actually stopped at Bocce's on Hopkins cause I was in the neighborhood. Not too impressed, they actually tasted like my least favorite joint in my city lol. I mean it's ok, but, I dunno maybe I went to the wrong location. Or maybe I was hoping it to be something other than what it really is. Anyways, I wasn't able to see much of the operation from the place where you order, but I did notice that they held the dough in a cloth covered baker's rack. The pizza skin did look a bit dry but I bet that's exactly what they want. Which is funny because OG and the other poster (sorry) talked about using a spray. With that in mind, I'm plan to bulk ferment the dough overnight, begin shaping the skin the next day, and let the full formed skins sit and room temperature loosely covered for a few hours before I dress the pie. Incidentally I came across a decent pizza warmer with humidity controls for a hundred bucks. Now I don't know about you guys but I'm not a huge fan of pizza from a warmer. Instead, it makes for an awesome proofer which has completely upped my game in not only pizza making but also when I make hamburger buns and loaves and so forth. I was going to see if anyone has ever made their own proofer, but I imagine it probably would have been much more than $100 bucks to construct. But anyways, be back soon with results... Hopefully I hear about that sauce. Thanks Guys!