This is pretty awesome. As someone who makes pizza at home about once a week I have a few minor observations: 1. Only flour and water in the dough? What about

This is pretty awesome. As someone who makes pizza at home about once a week I have a few minor observations: 1. Only flour and water in the dough? What about yeast and salt? 2. Whenever I make pizza the dough is rather sticky. I wonder how they keep the parks from being clogged up by sticky dough. As a complete aside, having tried both Italian pizza in Italy and americanized pizza I actually prefer American style with it's more cheese, more sauce, and diced meets instead of whole slices. But I'm sure it is also way more calories.