A few things I picked up on crafting a Pizza: 1. Make your dough 4 days before you need it. The dough needs to be refrigerated for about 3 to 4 days before you start to work with it. It has a better flavor when it sets for a while. 2. Use a good Italian Flour: Farina Tipo 00. This part will require more research since I will need to test the lower protein flour versus the higher protein options of Farina Tipo 00. NOTE: If you have an outdoor pizza oven then the higher protein Farina Tipo 00 will work best. I think for my indoor oven I will need to go lower on the protein but I am going to test it out. 3. Light hands. No roughhousing with this type of dough. Finesse and technique with handling are super important. 4. Good cheese is key. When using Mozzarella di Bufala make sure to