I'll be honnest: I love good food, as I love wearing cotton.  I enjoy it, but I don't feel the need to know how it works.  Not that I sometimes don't wish I were a good cook with a fine grasp on the more refined stuff, but I count myself lucky if I can succesfully reproduce the same 20 or so dishes known to me on a daily basis.

Yoda, learn and then teach me how to make an outstanding pizza dough. That's all I ever ask from the universe.

aspro said:

I did not even notice that link until now, thanks Yoda.

That link is kinda tiny and hidden, isn't it.  Alas!

SteelAttack said:

Yoda, learn and then teach me how to make an outstanding pizza dough. That's all I ever ask from the universe.

I've been making pizza every week most of the year, so part one is already done.  My recipe and instructions are the first blog post.  The keys are basically use good flour, and add some gluten flour if you're not using 00 pizza flour.  I'm not sure what to recommend in Mexico for all-purpose flours, but I use Five Roses unbleached all purpose.  The gluten is what makes the dough stretchy and strong so adding just a little bit of it works wonders on the quality of the dough.

Unmentioned in the post is actually cooking the dough, it's important to preheat the oven fully to as high as your oven will allow.  With a pizza stone, you want to give it 30 minutes to and hour to make sure the stone properly heats.

aspro said:

What are your thoughts on tabasco and pasta?

Tabasco integrates well into red sauces.  Also good on pizza.  Though I don't think I'd be too eager to have it as an outright substitute and say eat linguine coated in Tobasco.