I tried my hand at a Pizza Romana last night. I feel like this pizza is a work of art with a big WOW!!! factor when bringing it to the table. This was the hardest pizza I've made so far ... lots of moving parts. I had everything prepped and ready to go to help minimize any errors or omissions. When I make this one again, I will make two football ovals of dough instead of one large one ... one smaller football oval for each 14"x12" pizza segment. This would have made getting the dough onto the pastry board much easier with less worry of it folding over onto itself. After eight hours of room temperature rising it was a big, expansive piece of dough. Since I need to trim the dough with a pizza wheel once it's on the peel, I can still make sure each section is exactly the same size. I used a tape measure to help make sure each section was similar in size. Practice does makes perfect! I couldn't find fresh figs (limited time of year they're in season) as the recipe called for. It would be nice to add a note to the Pizza Bible suggesting using fig jam instead of fresh figs if they're out of season ... similar to fig jam used with the Cal-Italia.