Patti, could be several possibilities. Did you use King Arthur Unbleached All-Purpose Flour (not bread flour)? Did you measure according to the sprinkle/sweep method (not by dipping your cup into the canister and leveling it off)? (And yes, if you prefer simply dipping/leveling, then just use less flour.) Was your starter thick, but still pourable? Glad you enjoyed the pizza, anyway! PJH

• Reply