Hi there, thanks for the recipe and the blog! I made this last night and, while tasty, was a bit crunchier than I would have wanted without any of the elasticity/give I'd expect from a pizza. The only things I can think of different from the recipe is that I let it rise a few hours longer in the pan (but covered in a not-hot room) and I rolled it out semi-thick and cooked it on a pre-heated cast iron pan with some cornmeal dusting on the bottom. Also, I am at altitude (~8000ft) so I'm not sure if I should have added more water at some point in the step but the dough was slightly shaggy after kneading so I thought the hydration was good. Any thoughts? Thanks!

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