My sweet friend Sara is a pastry chef and she gave me some excellent bread advice, including only using high gluten flour. Which I totally didn't do. I did, however, let the dough rise in the oven, set to the lowest temp possible (somewhere around 120?). And, I adjusted my recipe slightly -- I used a little more olive oil and water, and kneaded the dough exclusively in corn meal...this dough was much stickier (due to the higher proportion of liquid) and harder to work with, but once it rose, it was MUCH more elastic and baked up scrumptiously! I topped this pizza with olive oil, sea salt, fennel, mushrooms and goat cheese and it was DELICIOUS!