Paige, I suspect that you're experiencing "summer recipe shift" – in summer, when it's hot and humid, flour absorbs moisture from the air like a sponge. Thus your dough was probably a bit slacker, and probably spread outwards (rather than upwards). Try cutting back the water in your yeast recipes by 1-3 tablespoons during the summer; I think you might have better results. Good luck - PJH

• Reply