I made this today and the 4 cups of flour seems like it was not enough. I actually made a double recipe and carefully measured everything in doubling. My dough looks great as it is raising, and I'm sure it will be good, but I was much closer to 6 cups of flour (12 for the double recipe) than 4. Has anyone else had this problem?? I didn't read all the comments, because many were not about making the dough, but comments on deep-dish pizza in general. I am a very successful home yeast baker and have taken classes at Zingerman's Bake in Ann Arbor. I'm not a novice, but an intermediate/advanced home baker.

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