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.
>


I use 1 cup of warm water, 2 cups of high protein bread flour, a heaping
1/2 tsp salt, a little olive oil or bacon grease, and a teaspoon of
active dry yeast. It should be wet enough that it's hard to work with,
then dust the surface with just a little more flour to make it manageable.

Bob