PJ, I have a question.. Have you ever made a pizza using only flour, water, yeast and salt? pizzamaking.com uses only these ingredients... I would think it would be impossible to chew... they do recommend KAF though, and are trying to duplicate pizza parlor pizza...All your recipes for pizza are great. I made one today with your Pizza Dough Flavor, and Pizza seasoning. It really made a big difference. Anyway, I'll try it if you do. LOL I have indeed, Elizabeth. This is the basic artisan bread formula. It's all in how you put those ingredients together. Lots of yeast and salt, lots of flour, little water, and a fast rise will yield a dull, fairly tasteless crust. Ah, but use a small amount of yeast, more water vs. flour, medium salt, and the baker's best friend - TIME - and you get a flavorful, chewy crust with wonderfully light interior, and a crisp outside. I'd guess that typical pizza parlor pizza (and I just had one about an hour ago) is made with bleached flour, dough conditioners, and lots of yeast. It's light-textured, very white, and fairly flavorless. GOOD pizza parlor pizza is made more with the method I outlined above - concentrating on a long rise time. Try it sometime- you'll taste the differenc ein your dough if you refrigerate it for 24 hours before baking. :) PJH

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