It occurred to me that others may not know about but may be interested in an industry magazine called "Pizza Today". It's full of pizza recipes - some intended more to be inventive than true to any established pizza culture - and pizza restaurant operator stories, tips and hints. Lot's of deep articles into better crust and toppings etc. and a complete recipe section.

It is a good read and the good thing is that subscriptions are completely free and there is an ipad app where you can download all past editions ... again all for free. There's also a regular short tips mailing.

PizzaToday Tips

Pizza Today Magazine

Recipe examples ... eg dough

Hope this is of interest and useful.