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Message: [QUOTE="upstater, post: 5124492, member: 153"] Everyone's situation with making pizza is different. Oven, humidity, etc., I'm always surprised how big a difference the weather makes as I have to change things up every summer. I use any kind of flour, bread flour, 00, All-Purpose, it doesn't matter, I get similar results. I have found some California tomatoes are better than San Marzanos. For instance, Alta Cucina. I have a pizza stone and a steel block that are now in permanent storage as I'm using cast iron pizza pan made by Lodge. Its done a much better job than anything else I've ever used. The weather up here in Buffalo is still mild so I'm still using my Weber Grill for making pizza. My only tricks are high hydration and mixing half an IPA with my water. I'm not a master chef and I agree that making pizza dough is not very difficult. On the other hand, it is very, very, very evident that a lot of people fail at it. They don't mix it properly, that don't let it sit, they don't proof it, they don't refrigerate it for 24 hours, they don't take it out to bring it back to room temperature. So you'd be surprised. Obviously the ratios of ingredients are important as well, and that takes trial and error. [/QUOTE]