Grinner wrote:
> I've been trying for years to make my own pizzas like you buy at the shops.
> Alas every recipe I've tried ends up too dry, no matter if I use baker's
> flour, wholemeal flour or rye flour, no change.
>
> Here's what I do . .
> Add a teaspoon of suger to a bowl with a 1/2 a cup of warm water, stir until
> sugar is dissolved.
> Add a small sachet of baker's yeast, set aside for ten minutes until it
> froths up.
>
> In a mixing bowl sift 1 - 1/2 cups of plain flour.

If a sachet is a packet of yeast, it's 2 1/4 tsp of yeast. I use only
1 tsp. for 1 -1/2 cups of ap or bread flour. But some do say that a
home stove can never match a pro pizza oven.