I had high hopes for perfecting the "toss", but alas my attempts were stymied by sticky and tearing dough. No worries, I'll keep trying and perhaps next time, enlist the help of a friend who's worked in a pizza shop.
I'm fortunate enough to live near the Zingerman's conglomerate, which offers pizza making classes at their Bakehouse. But I think I'll save the "tuition" $$ and splurge on yummy toppings instead. My pies were topped with a blend of cheeses, red onion, green olive, artichoke hearts, and fire roasted tomatoes.