My quest to make the perfect home pizza is progressing slowly. This weekend I made four pretty successful pies for a dinner party. I still haven't quite figured out how thin crust joints like Grimaldi's and Lombardi's are able to stretch the same amount of dough that I use so thinly without tearing it. I think it just comes with a ton of practice. This video on Grub Street is actually pretty helpful--it shows how Totonno's (my favorite NY pizza spot) makes a pie. It's short and musical, so watch.