I am trying to perfect my pizza dough. There is an Italian deli near where I live that makes the best pizza dough. It is much softer (thinner?) than a bread dough. It smells of alchohol (it ferments wonderfully). It rolls thin. It makes the best pizza. Like pizza I remember as a kid made by a mom and pop pizza house where I lived. I am thinking that the deli uses a starter. They make their dough every day. I want to make pizza dough like that. Mine is good, but I know it is not the best, or how "real" pizza dough should be made. I love to bake and I want to make my own dough. Any pointers anyone?

Chuck