I finally got Caputo; and a question.

[Ryan]

Yes. I end up with holes. Maybe I am overworking the dough. I see the guys toss pizza at the local Pizzeria and I think, "What is in their dough?" There is a place here called Pulcinella Pizza. THe owner is from Naples and the pizzas are authentic. I got their recipe but my pizza crust never turns out the same.
Is it possible to underwork the dough?

Drew( Only got 2 inches of snow up here. I will call you on those bricks. I have not forgotten!)

Thanks,

Ryan