Do you think it would be okay to halve the recipe? I'm cool with experimenting on the ingredient balance, (e.g., probably shouldn't cut yeast exactly in half - maybe a teaspoon or even keep the original full amount), but any tips would be appreciated. I haven't decided on my fillings yet, but I know that caramelized onions and sauteed mushrooms are definitely in the mix! As for the pizza police - boo. Good is good, authentic or not. Sure, go ahead and halve. You've got plenty of baking chops, so it shouldn't be hard for you. Keep the dough texture in mind and adjust the flour and water as needed. You'll be good to go! ~ MaryJane

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