A word about pizza ...
I thought I just throw this out here .... I liked to use the Pain a l'Ancienne dough for pizza. Quite perfect although maybe a bit resistant when you spin the dough. With guests over I prepared 'the usual' and P.Reinhard's Neo-Napoletana. What a difference ! The Neo-Napoletana is really worth a try. I used high gluten flour (KA Sir Lancelot) and you could spin the dough as you please, stretching the bubbles in the dough to create a tasty open crust. You find this formula in P. Reinhard's 'American Pie' (The books is much better than the luke warm title)
By the way, if someboday knows a good source for canned San Marzano tomatoes I would appreciate to hear about it.