I'm new to the site and fairly new to baking. I've started doing it a lot lately, especially pizza doughs. I got my foot into the door with Jim Lahey inspired no-knead pizza dough and now I'm starting to branch out into other areas (both traditional and no- or almost-no-knead breads and pizza doughs). I'm trying to compile a list of heuristics. Can some experts please provide feedback on my current list and please include anything I have (certainly) left out.