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"The crust on this pizza came out perfect. Because I don't have a pizza stone I cooked this recipe in a different way. I do have a perforated sheet pan so I used it and all of the dough for one big pizza. I lightly greased the pan and used my fingers to evenly distribute the dough leaving the edges a little thicker. I preheated my oven to 55..."
"I was feeling lazy this morning and wanted a recipe using whole grain flour that didn't require me to separate and beat the yolks and whites separately. I used Bob's Red Mill Whole Wheat Pastry Flour in place of regular whole wheat flour. The amount of baking powder seemed off, and because I was almost out I only used one tablespoon of baking powd..."