Well, my first pizza of the year tanked, completely last night. It was a really, really humid day, and it took about 1/3d more flour to get the dough down to a manageable level. The dough didn't rise right, and to make matters worse, I put too many toppings on my chicago style deep dish pie. I also forgot the hard salami, so went with onion, pepper and feta cheese. Not a bad topping combination, but the humidity plus the overloading toppings sealed my fate. Anyone have any suggestions on how to deal with humidity? Do you just cut down on the water when you know it's going to be humid? If so, how much?