thanks for your comments on the pie. i've never has a real V&N pizza before, but I have had chicago-style thin pies from dozens and dozens of different shops in minneapolis/st. paul, and this dough is IMO just as good as any of the best i've ever had. Seriously, this is an excellent dough recipe. I used November's #2 red sauce on this pie, and that worked very well. In terms of taste, texture, and overall "quality," i honestly beleive that this pie is on par with something out of a real pizza shop. The only thing I need to improve is the cheese... I can't find any of the "famous" brands that are recommended on these forums, so i'm just using a store brand "pizza mozzarella." however, it just doesn't have that gooey, stringy texture that you get at pizza shops. do you have any suggestions on how I can locate a good pizza cheese?
oh, and I used bread flour - i'm pretty sure it is King Arthur but i'm not 100% certain since I keep it in a big glass jar and threw out the package long ago.