Hi guys...and gals,
I've been working with Tony formula for a few weeks now and trying to get the dough dialed in/tailored to my oven capabilities and so far it's been a lot of fun. His formula is solid and the more time I spend with it the better it gets each and every time.
And the sauce is spot on, too. I just have to find a good sauce/cheese ratio...one that's to my liking.