This was one of the pages that helped me formulate my current recipe. High moisture content and not overworking the dough are key for me. It can be a sticky sit

This was one of the pages that helped me formulate my current recipe. High moisture content and not overworking the dough are key for me. It can be a sticky situation while kneading with all that water, but the result is worth the messy hands. One of the better ones I've made: http://www.flickr.com/photos/midnightzulu/3517525006/ http://www.flickr.com/photos/midnightzulu/3517525006/ FWIW, best pizza I've ever had was at Apizza Scholl's in Portland, OR. Second best was my own.