AAH, too funny. guys, the recipe was definitely modified! Its still pretty cool that andrea wanted to print this. She came to my house for pizza and wanted a recipe for something similar, but something that would work in a home oven at 500 degrees. The pizza I actually made for her was basically a neapolitan/coal oven hybrid pizza that was cooked at 800 degrees. The recipe I gave her was for something a bit more new york style so that it would work nicely at the lower temp. I think this modified recipe would work nicely if you stretched the dough out to make larger pizzas, and made sure the dough sat out at room temp till it at least doubled in size before making the pizza. Also, I recommend better for bread flour if thats available. If you can't find that flour it might be a good idea to up the hydration and double the oil.