Hi Trudy: I didn't have time to separate everything so, I put in the whole Recipe and some instructions. You can make it as thin as you want. They like a thicker end Crust here, that is Crispy, tender. Lou : An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about ½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new metal pans, (uncoated) they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of Active Dry Yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups AP Flour ½ cup of Whole wheat flour or up to 1 cup Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou

I've been reading these and all of trailrunner's post. They are just great. All the hints were great. I bake bread out of boredom, I rarely use a recipe, for better or worse and like the wet doughs as well as quicker higher yeast doughs for pizza. Someday I'll get that "super peel" with the cloth belt thingy. I am forced to pre-cook my thin pizza crusts without one- My favorite bread is an olive bread that is made locally in the East Bay and sold now only at the local Berkeley farmer's market- you can go to their bakery, and they will sell stuff to you, but it's not a store front, no sales help, no hours- if they are there they'll sell it to you- they're also fresh pasta makers- 'Phoenix Pastificio'- if you're ever in the area. I've never tried to make that bread, it's almost Holy to me...( although I know he uses a biga and those black Kalamata olives). It has a thin almost black burnt crust, with large ciabatta holes to the crumb and flavor to die for.

We have pizza night at least once a month or 6 weeks. I'll prep ingredients maybe Thursday night....enough ingredients for multiple pies while at the task. Always a pizza party the day/night when family descends from all over. Drive/fly arriving at different times...easy to personalize, make your own kids love. Rarely use my pizza stones. I get good results with pans. Start one on the middle rack of a very hot oven, another goes below on the lower rack, then moved up when the first comes out. Repeat. Enjoy one or two and the rest 4-5 we freeze. For lunches or a quick snack. At some point treat yourself to these. 6 for under 20 bucks. Very even cooking with the heat circulating all around but I do have a monster wall oven even if small. 6 pies in under an hour. The last ones for the freezer I take out a few minutes early. No need to thaw...straight from freezer to the oven. (I have the same ones. it came up as a past purchase). Bought June 2018. They still look near new. No dishwasher as aluminum will tarnish. But a soak and mild scrub they clean up great. Slide to a cutting board for cutting/serving. A knife/pizza wheel will cut groves in aluminum as it tends to be soft. My older ones are a bit 'baked on' and trashy having run through the dishwasher but still work fine though too big for this oven. For a party it is nice to have clean ones. No need to fix something that works. No need to thaw frozen dough and start the process the day before and not get around to making a pie. Love to cook and love to pull out something I made from the freezer. I like super thin crust as does most of my friends and family. I use unbaked flour tortillas most often. DH likes to make the dough so we have that also. Not as nice as Ann_t's crust. I don';t need/want all the carb. I get brick oven pizza enough in the city. (some of those are the older 'baked on' pans I can't use now)

Did you make that recipe by the volume measurements or by weight? It looks like they messed up the conversion with the recipe. It says 3 cups (16 1/2 ounces) bread flour. Flour is 4.2 to 4.4 ounces per cup (depending which site you look up the conversion on). I generally use 4.2 ounces per cup when converting recipes to weight because it usually works and I find it easier to add flour to a too wet dough than to work water in to a too dry one. That would mean 3 cups is 12.6 ounces. Even at the high end, it would be 13.2 ounces. That's about 80% hydration so it should be a fairly wet dough. If you make it by the weight measurements, 10.5 ounces of water to 16.5 ounces of bread flour would be a very dry dough - 63.5% hydration. The recipe I usually use is about 76% hydration. A half tsp of yeast should be fine with a long enough rise. Maybe the dough being too dry inhibited it's action. I can't see why rehabilitating the didn't work. That sounds like either the yeast is dead (maybe not totally inactive but mostly inactive so with a small quantity you don't get enough active cells) or something is killing off the yeast.