I tried a modified version of a cross between your recipe and an Imo copycat recipe. I used 1 cup bread flour 1 cup WW pastry flour 21/2 TBL salt 2 TBL honey (Imo;s called for corn syrup) 2 TBL olive oil 1 tsp baking powder It was a little too salty but my family liked it. They still prefer my yeast, two day aged crust but this would be good if I need dough in a pinch. My family does not like the yeast dough unless it is rises between 36 and 48 hours. When I tried this with all bread flour it was a very, stiff dough. This was a nice, soft dough more similar to pie crust but a little more solid. I have made pizza using pie crust dough by accident. It tastes really good but it is very fragile and hard to handle. This is TMI but thanks for your help.

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