Well, it is better. I made three pizza’s with 00 (hint – best deal is at Whole Foods). The dough is harder to work with (Seems as if I had to use more water, particularly when balling the dough. Still trying to get the thickness more consistent all around. The taste is smoother in your mouth. I could not tell any difference in taste vs the conventional dough. Still trying to find the right temp to work the dough at. It’s easier when it’s a bit cooler (sticks less), seems to me. However, that is not what I think Tony is recommending

I’m not also trying the two stone method which Tony G recommends. I don’t like working in the indoor oven as much as the outdoor oven, but I can’t fit two stones on the grill.

I also used Semolina to help the pizza slide of my alum peel. It worked, as long as there was NO moisture seeping through a gap in the dough.

No revelations re toppings…but carmelized onions are a hit…and as always, brocolli rabe.