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I've mentioned this before, but Mario Batali's Pizzeria Mozza is my favorite pizza, anywhere. We have on here in Singapore, the original is in LA. The dough was created by Nancy Silverton, and I've tried her recipe several times (here in Singapore), all epic fails. She does everything by weight, and I've always used the scale to exact proportions and it has always turned out too wet and hard to work with, even after adding more flour. Well, hopefully that is about to change. The wife and I did a cooking class today at the sister-restaurant, Osteria Mozza, and I was able to pick the chef's brain on the pizza dough. Turns out Singapore's temperature and humidity wreck havoc on dough recipes that are geared toward cool temp proofs and rises (the recipes online don't really indicate the sponge and dough should be done at cool temps, so I had assumed to use warm temps like other pizza dough recipes I've used). They actually have serious amounts of AC running in their dough room. She gave us a few other tips, so hopefully our next cook will finally get it right. To hold us over, chef was kind enough to send us home with two of their dough balls, results were A-mazing... Our 4 year old declared me 'best pizza chef ever,' so I won't burst his bubble and tell him it ain't Daddy's dough!

Nope, each to his own. Depends on what temp you like to cook at, ingredients, etc. I have settled on 550F for my pizza temps, direct heat to the stone on the main grate (as pictured). At that temp, I found the top to cook quicker than the bottom if on the upper grate. I believe KKing is more art than science, no rights or wrongs... Cookie