[Luc_H]

Hi morrowdoug,

I waited to answer your post because I am not a baker and wanted to see what other members would answer before I did.

My recipe is similar to yours.
I believe the flour you are using does not have enough gluten in it. You should try to obtain hard wheat flour or bread flour. Another possibility would be to add gluten to plain all purpose flour. Gluten is found in health food stores. Add 1 tbsp (15ml) per cup of flour.
If you use a stronger gluten flour, you should let the flour hydrate before kneading: Add the wet to the dry. Work the dough until it becomes sticky. Let the dough rest 15 min before kneading (no covering necessary)
You only need to knead 10 min.
You will probably need to adjust the water to 1 1/2 cups for 4 cups high gluten flour.

Oil in bread prevents good crust structure, I would ease on the oil. For 4 cups of flour I use 3 Tbsp (45ml) of olive oil.

the first rise is longer then the second so let the dough rise 1 1/2 first. Punch down, separate in 2, knead lightly (50 strokes) then let it rise 30 min.
But I actually rise 1 1/2 hours, punch down separate in 2, knead lightly (50 strokes) then roll out the pizza wheel, garnish and bake. (also possible is to refrigerate the dough in a plastic bag after the first rise and punch down, this is good for overnight batches)

A pizza stone (baking stone) will give you better results for the baking part. Crank up the temp as high as possible (500F).

Good luck!
Luc H.