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Wow.
Anyway, here's what I do. I start with a fairly wet dough - specifically, I start with the pain a l'ancienne recipe from The Bread Baker's Apprentice. I let that bad boy ferment in the fridge overnight. The next day, an hour or two before pizza time, I take it out of the fridge, divide it into pizza-sized chunks, roll it into balls, then squish it flat into disks. Incidentally, all of this is with plenty of flour, remember, this is a pretty wet dough. After a 5 minute wait to relax, I toss it out into disks, with more flour, put some cornmeal on one side, and flip that side down.
The other side gets a dollop of tomato sauce, cheese, etc. I also make the sauce from scratch. I've tried making mozzarella from scratch a couple of times, but Fail.
I've gone through about 4 or 5 pizza stones...they always end up breaking. So I've switched to a pizza screen, available from restaurant supply stores for about $5. That goes on the bottom rack of the oven, or on the grill if I'm feeling up to it. Oven has been preheating at 550F. Pizza goes on the rack. I leave the oven door slightly ajar for about 5-7 minutes, close it for another 1-2 minutes, then out it comes. Works out pretty good.
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