Thanks Mrs. Smith! I made your recipe today and it came out delicious. I am not terribly experienced with pizza dough -- this is maybe the sixth time I have ever tried it -- but I followed your instructions and there were no problems. The only substitution I made was to use Gran Mugnaio farina tipo "00" per pizza (not the normal "00" flour) instead of the flours that you called for. It was crucial to use a lot of cornmeal to get the dough from peel to pizza stone.
The result was perfect. A pizza crust that approached flatbread in crunch and taste. I baked the dough at 500 degrees. For a topping, I used carmelized onions, fresh chopped radicchio, pitted black olives, goat cheese and some dried herbs.
The carmelized onions were a tip from here too. I simply chopped up a bunch of purple onions, dotted them with butter, and put them in my crockpot on low for about 24 hours. Talk about easy and great results.