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Don't try to make that dough for home use, because it will be way to wet to handle, and it will need much higher heat than your home oven can crank out.

Good to know. I'll stick with my Marcella Hazan pizza dough recipe.

that's essentially the same recipe i've been using, except that i've been kneading the dough after mixing... apparently i can cut that step out. i also let my dough rise for between 2 and 3 days in the fridge rather than just one.

@dmcavanagh, i tend to use just a little less than a 2:1 flour to water ratio, and my pizzas turn out pretty well:
http://egadman.blogspot.com/search?q=pizza
and my oven is a conventional electric home oven. i just stick it on the high broil setting, which probably gets it between 550 and 600. the dough is a bit of a pain to handle when i've been kneading it, but, as noted above, apparently i can skip that step.

diff'rent strokes for diff'rent folks, i guess.

@dmcavanagh—congrats on the new oven! i'm sure it will fair better than your previous oven. 1-1/2 cups of water to 4 cups of flour sounds about right to me. i tend to do it by feel, and it seems to fluctuate between about 1-1/2 cups to nearly 2. maybe it depends on the type of flour or the humidity in the air or something, but it's a little bit different every time.

and the broil setting on my oven doesn't list a temperature. 550-600 is just a guess based on bake time.