Hi Pizzaman, this is soooo off topic, but I just have to ask: Is it true that the secret to a great pizza crust is very high gluten flour? I grew up on Chicago so I LOVE pizza – thin or deep dish (though I prefer thin and not soggy), but I just can’t replicate it at home…any tips? 😀

I think you’ll be fine with 50% off peak, enjoy your new home.