http://www.pizzamaking.com/pizzainnstyle.php
Give this a shot. Pretty similar to the one above, but the dough is not refrigerated but left for 24 hours to rise at room temperature. Though it seems dry when you mix it, don't worry about it, that's the way it's supposed to be. It has a strong yeasty flavor. Really good. I'll be making it for the second time this week. I used a food processor.
Kevin
Muskies are fun to catch.