Agreed on the salt. Great advice from Jeni on the stone. Pre-heat and let it sit for a bit to get to temp. Olive oil helps with the crunch in the crust. The recipe she posted looks good. I may modify mine by adding olive oil to the dough. One tip I will add for rising. I set the oven for 200 in the house. When it reaches temp, I shut it off, let it sit a few minutes and put the dough in oiled bowls with plastic wrap into the oven. I let the dough rise to about double in size. If the dough expands too big and the air bubbles pop, it has over risen. (Don't ask me how I know this.) The dough will have a yeasty pungent smell and it will be flat when it comes out of the oven. Oh, and I post these threads just for the sheer enjoyment of the ever so slight harrasment comments from PapaDave because I don't get enough of them at work.