Lynette, Jaydl was using the formula for our "all purpose" homemade self-rising flour, which uses more baking powder since it can be used for muffins, cake, and other higher-rising treats. The version you quote, with its 1 teaspoon BP, 1/2 teaspoon salt, and increased water, is specific to the St. Louis pizza recipe, which rises VERY minimally. So use that more specific version, OK? PJH

• Reply