When we were kids my dad hated mozzarella cheese and claimed even the smell of it cooking would gag him, so whipping up a ChefBoyRde pizza for our lunch while he slept from working third shift was a no no. When I moved out and was single I made it my personal tradition to have pizza every Friday night. Fast forward years later; Im married now and can convince my DH to honor this tradition most Friday nights. However, over a year ago I had a disagreement with our local Pizza Hut. (DH doesnt care he hates Pizza Hut anyway, but its my fav around here. Nothing is as good as Maries in Wadsworth or Coccia House in Wooster OH)) So the next week, determined to make my own, I huffed into the local grocery store and got stuff for a salad, premade pizza dough, pepperoni and cheese AND strawberry shortcake for less than what a delivery pizza would cost me anyway. So since then I have been making almost all of our pizza from scratch--or at least with premade dough. But I just cant seem to get the crust right. Hubbys from CT so he likes his New Haven Stylethin, crispy crust, but Im a Midwest girl and prefer Chicago stylethick, softer crust. But no matter which one I aim for I just miss it. So heres what Ive got to work withany tips sure would be appreciated: 1. BS in Food and Nutrition 2. 20 yrs experience as a food service director, mostly in upscale Jewish Retirement Centers 3. A Convection ovenit proofs, convection bakes, convection cooks and regular bakes and broils. 4. A Pizza Peel 5. A Pizza Stone 6. Homemade sauce I canned this fall from tomatoes we grew. (with alpaca compost. It was BCbefore chickens) 7. Deli size pepperoni 8. Provalone cheese, sliced and shredded Mozz 9. The usual well stocked kitchen Yep, all this to work with and I STILL cant get it right. HELP ME PLEASE!!!!