I have been using American Pie by P Reinhart for dough recipes and for the most part am satisfied. I love the focaccia! For the Napolitano dough, I like it but it always seems like it lacks stiffness, it is too loose. I am a little reluctant to add too much flour and thought I would ask the forum what experiences you have all had with it. I also made the neo-Napolitano and after retarding overnight it seemed to lose its shape and be more of a blob. Any thoughts or comments?