I would like to make this as a 12" to 14" round, but do not simply want a thicker crust (would actually prefer it on the thinner side). Should/can I half the recipe? I am not sure how decreasing the flour and other ingredient measurements affects the yeast measurement. Suggestions? You can generally cut a yeast dough in half without an issue! Yeast doughs actually have problems when they are increased as the amount of yeast would not need to be multiplied in all cases.-Jon

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