Last Stab at Homemade Pizza as a Civilian

ADDENDA:
Good day. Freelanced in the morning, shot out to Brooklyn for lunch with a friend, swung by Wholefoods for ingredients and then home to attempt pizza from real scratch, including the dough. Tried not to think about it too much today, but starting c-school tomorrow is the elephant in the room of my mind.

BREAKFAST: 10am, homemade power bar, .25 bowl, hunger 4/5
Woke up early to get to the office early, stomach felt a bit tight, not quite nauseous but food was the last thing I wanted.

LUNCH: 1:30pm, 2 fried fish tacos with yellow rice, black beans, chips and pico de gallo, water, 2 bowls, hunger 4/5
Lunch out in Fort Greene with Yana. Whenever we get together we seem to eat too much, and greatly enjoy it, too.

PM SNACK: 2:30pm, large slice of red velvet cake, 1 bowl, hunger 3/5
Around the corner to the Cake Man Raven.

DINNER: 8pm, half a small homemade pizza, .5 bowl, hunger 3/5
Nervous about tomorrow. Feel a little on edge. I made dough from scratch from this recipe, which after resting to room temperature became very liquidy and unworkable. The first pie wouldn't come off the peel even with lots of semolina flour and folded into a burning mess. The second pie made it in, and looked awfully pretty.

The flavor of the crust was definitely up there, but due to it's liquidy nature, I poured it onto the peel more than rolled it. It wasn't very thin and kind of had an unpleasantly thick gummy layer between the crisp bottom and the sauce. Next time I attempt this, I will use a little less water and get the kind of yeast the recipe calls for.