FWIW The day after I posted this question, I actually got to use the back of my cast iron skillet for pizza. The dough was the left over from the day before. Long story short, it produced a crisp, almost cracker like crust. It was not bad but not as good as the stone. This was not a controlled experiment and a number of variables may have skewed the results.

1. If you are using bread flour, you don't need any additional gluten. There's more than enough gluten in bread flour - even all-purpose flour - to make bread without additional gluten. Too much gluten makes the bread tough. 2. I think you've killed the yeast with all the salty ingredients. Salt regulates yeast and too much can kill the yeast. Since you added MORE cheese, and if you added the cheese and pepperoni early in the mixing while the yeast needs to be doing it's thing, it seems like an awful lot of salty ingredients. Including all that pizza sauce as well as the garlic salt which also contribute enormous amounts of salt. Save the cheese and the pepperoni for adding late in the kneading at the add-in beep. 3. You want the dough ball to be formed into a nice soft ball. As the others contributed, it sounds like it needs more flour. With all the liquid and only 3 cups of flour, it sounds like it was soupy instead of a soft, but well-formed, dough ball. Personally, I think this recipe looks like a failure waiting to happen, as it is written. -Grainlady

Your soup night sounds fab! We did a nod to it being Christmas Eve with a beaded tree for a centerpiece. Ann T., avoid your eyes, and skip the rest. :) Soup was minestrone flavored stone soup. I think the caterer left as much food as was served at our big party, so there were a lot of celery and carrots, grape tomatoes, cauliflower and broccoli left. Those were all diced for the soup, plus a couple of onions, half a head of garlic, some yellow vine tomatoes, a bag of baby kale and a white cabbage. So I didn't have to go down to the garage, the base was what I had in the kitchen freezer. That's three cups of low FODMAP chicken stock and three cups of beefy cabbage soup. I added a can of crushed tomatoes, a small can of fire roasted, and a smaller can of tomato sauce, plus vegetarian no-MSG bouillion and a little jarred soup base, for the salt. :) Some pepper, Tabasco (because I was too tired to clean serrano peppers from the garden) and mostly red wine. The starter was salmon salad made from the cranberry mustard salmon skewers leftover, broken up and dressed with what I think was the remoulade from the fried chicken drummettes. It had separated, and was a thick mayonnaise consistency and very herby, with a good acid sharpness that went well with the fish (which hadn't gone fishy). That was served with the leftover tortilla chips and relishes: baby corn, spiced baby carrots, pickle chips, raddishes and mixed olives. I also made some kale chips for something light. :) The soup was served alongside a leftovers casserole: a layer of latkes on the bottom (I thought they'd make it easier to serve but they fell apart), then layers of jewel rice, butternut curry, chopped broccoli, then filled with a bread pudding made from dry, bready donut holes, a (new) pretzel baguette, the chicken from the drummettes, the Moroccan beef cubes from another skewer, a couple of sundried tomato chicken sausages I had in the fridge to add more meat, and a couple of (new) leeks sautéed with a packet of small diced pancetta. There was cinnamon on the donut holes, the flavor of which came up more in the custard than it had on the donuts, but it went well with the garlic pepper I seasoned it with. Dessert was a tarte made from a sheet of frozen puff pastry that needed using. It was brushed with leftover passion fruit sauce, topped with leftover crème anglaise, and leftover fruit. :) There were also everybody's favorite freshly baked Toll House cookies from the Toll House cookie expert and party colored Dutch chocolate half dollars (leftover). The pudding casserole could have been improved upon (custard in the bottom layer under the curry to glue it together--the curry was a rich paste so I thought it would do the job, but it just softened everything--and cut up the donut holes smaller so they'd stick better), but everyone liked it and ate well of it. I heard a few "stuffed"'s. :) My fridges heaved sighs of relief to see so many containers removed! Most of all, we had a delightful evening with loved ones who couldn't be at the big party.

I should be posting my crappy dinner on the WFD thread, but more important stuff going on here. "The inhaler was useless, the albuterol helped slightly at the time of treatment." Yep, lpink. I've found that with my Dad and my son. Both have nebulizers now (saga with my Dad) With this last go round with my Dad, he was on different courses of antibiotics/prednisone and albuterol breathing treatments over about 8 weeks still (coughing, coughing, coughing). Finally sent to a pulmonologist who added budesonide 2x a day to breathing treatments. Also breathing exercises (pickle, etc.) and changed his antibiotic to azythromycin because he had pneumonia. This is just some add'l info for you -- you know you and hopefully your immune system is going to kick butt here soon:) That's what I'm hoping. I'm sure you're exhausted both physically AND mentally! mamapinky0 -- wow! That's tough! Let's see ... activity and stress in a nine-year old? Um, yep. My goodness. I'm sure you've had your work cut out for you helping this little one recognize symptoms, triggers, etc. plus missing school, activities too, plus just being 9:) DS (25 now) came home from first grade basically coughing every 30 seconds (teacher kept sending him for water) Ended up in ER doing either 3 - 5 back-to-back breathing treatments, kid's eyes were all pupil. Went to Rite-Aid to get albuterol/meds. He was literally running laps up and down the aisles with my daughter trying to watch him. As the clerk told me it would be 30 minutes, I reached across, held her arm as he flew by and said "We don't have 30 minutes." DS always had trouble in fall but has been better in recent years, if that's any consolation. Agreed, 2Many! with your description of good doc! I don't want to get started (I mean look how long I've gone on) but I've said I gird myself for battle. I've actually watched a gastro back up out of the room while we were still asking questions -- sigh. I followed:) Wanted to add how difficult those years of caretaking must have been for you too, on so many levels. I'm glad that you were able to be with her. lpink -- I hope your next post says you're feeling better! CathyinSWPA