Very nice effort. What more can you tell us about it?
I used the basic dough recpe from The Art of Pizza Making
by Dominic DeAngelis. It is pretty fool-proof. Recipe makes for 1 16 inch pie.
3/4 cup (75 degree) warm water
4 tsp sugar
1 tsp ADY
1 tsp olive oil
1/2 tsp salt
2 cups high gluten flour
(80 degree temp out of mixer)
Knead dough for 15 minutes at lowest speed in mixer. Knead into ball and put in oiled gallon plast zip lock bag on kitchen counter. Opened end of bag folded under. Cover with a towel. Let sit for 1 to 1.5 hrs until doubles. Then put in refrigerator for 24 hrs. Take out and let rise at room temp for a few hrs before using. It is a very easy crust to make. So far, I have had good luck with it.