I made pizza with this dough for supper tonight, and I love the texture--crisp and chewy but light. I tried the potato and brie version, with roasted shallots and sauteed mushrooms, since they were on hand. Yummy! I had one problem, though. I slid the first pizza crust (on parchment) onto the hot baking stone, shut the oven door, and heard a popping sound. When I checked, my large rectangular baking stone had broken in two. I was wondering if the wetness of the dough had anything to do with this? The dampness did soak into the parchment. By the way, I just discovered your blog about a week ago and have been reading it avidly. I love it! The pictures are very helpful--and mouthwatering to look at! Am planning on doing the brownies soon. Oh Donna, SO sorry about your baking stone! The dampness should have had nothing to do with it; dough is always going to be damp, to some degree. I'm guessing perhaps your stone was just at the end of its life, unfortunately... Thanks for discovering us by the way. Tell your friends! I hope you enjoy the brownies - PJH

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