First, let me say that this is a fascinating forum. I am a business owner (not food service) and my only experience with restaurants was almost two decades ago as the man behind the bar. The level and qualtiy of discussion ranks right up at the top of web based discussions. That said, I have been on a personal quest for good pizza dough, and have run into a dough I enjoy, but cannot seem to reproduce. It is the (infamous) PJ standard dough. I've looked in the forum, archives and recipe bank - as well as countless other places on the web - and haven't found what I'm looking for, but I suspect someone here might set me on the right track. Specifically, I enjoy the large air pockets connected by the pliable/chewey dough in the crust of these pizzas. I have tried several "recipes", which nearly always result in a much finer crumb (except for the occasional large air pocket), and a bread-like crust. It is almost a not-quite-fully-cooked feel that I'm lo0king for. I believe Tom has mentioned in an older post that part of the secret - or perhaps most - lays in the dough management, not the ingredients. Every pizza recipe it seems focuses on what goes on the pizza, and throws a generic high protien dough underneath it all - very few explore what really goes onto making the crust and how to affect the outcome. Would anyone offer some direction towards producing this type of crust? If anyone could shed insight as to how dough manangement affects the dough (variation in temperature, speed of cooling, duration of cold hold, final working temperature), or if there is a really good dead-tree reference I would be greatful. A pizza dough book along the lines of Bernard Clayton's book on pastry, or Shirly Corrhier's book on, well, everything (cookwise) would be great, if such a creature existed. Thanks, in advance, for any help you can provide, and for humoring this "outsider" enthusiast.