I'm really happy with my new pizza dough. I think I'll just add a hair more salt to it next time but the texture is great and it's got a crispy, yet foldable bottom much like the typical New York style pizza I grew up eating. I used a little free program called pizza calculator to come up with a recipe that fit my requirements. Other than a bit of tweaking here and there, I will keep the basic recipe. It would have more flavor if I did a cold rise method, letting the dough sit in the fridge for two or 3 days where it can create a bit of a sourdough flavor. Come to think of it, maybe I can just try using my sourdough starter and see if I can get that flavor in one day. HMMM - always something new to try. The other option is do what my friend Ron does and add a bit of rye flour to the mix. Oh yeah, there's a couple little tweaks to try next time.
I'll do early dinner prep after breakfast. I'm making potato pancakes tonight. All that frying messes up the kitchen but it's such a comforting, vegetarian meal, that it's worth the greasy cleanup a couple of times a year. Not sure about getting into the studio; but my body will let me know later; but I'll heat the studio just in case.