So I have been at this for about a year and a half, and I am not looking to refine my product. I sell a fairly average pizza and it does okay. I cant complain. However I now want to sell an amazing pizza, And I would like to start with my dough. I would like to make it somewhat like a newyork style, kind of like what lehman makes, but I would like to make it work for a hand tossed gourmet pizza. any really good dough sudjestions would be apreciated. Funny think is, Sams club dough and pizza seems to be the best that I have had in a while. any help on there formula would be apreciated. Thanks again.