[BenRias]

Thanks for all the help so far. To answer the questions, I have not been using a pizza stone. Rather, I have been using a thin pan with holes underneath; another pan that is thin and very dark; and another that is deep, light, and well seasoned. The oven is gas, and I have been experimenting between 450 and 475 degree oven. I usually do get a great golden crust, but crusty is the goal.


So, here is the basic formula that I have been experimenting with:

1/4 oz. Yeast (activated with 1C warm water and 1Tbl sugar)

3C flour (I have used all purpose, all purpose mixed with a little corn meal, bread flour).

1tsp. Salt.

In addition to the above experiments, I have also varied the basic recipe with 1) a little extra water, 2) by adding olive oil, 3) adding some butter 4) adding some extra sugar when activating the yeast, 5) by letting the dough rise a little longer than 1 hour, 6) by rolling the dough out and letting it rise in the pan, 7) by cooking the crust just a little bit before placing the toppings, 8) by kneeding hard and fast, 9) and by kneeding slower and more thoroughly.

Does anybody think I should just go ahead and try a french bread, or sour dough bread recipe as a pizza dough? (and I don't mean making french-bread pizza). That is something that I have not tried yet.