Well i ate my first attempt at making pizza for a late lunch today. I was bascially working off of the process presented on the Good Eats eppisode Flat Is Beautiful. (Alton Brown is going to be at Joseph Beth’s tomorrow night and i’m planning on going.) When i went to make the dough late last night i didn’t have the recommended type of flour, high protein/bread machine, and used all purpose instead. I think that made some difference, but nothing major. The main problem was the dough was a bit dry. I’m guessing the reason behind this is that was while hand kneeding the dough i had to flour my hand and the board periodically adding small amounts of flour to the dough, but several times. So i think there ended up being too much flour for the moisture in the dough. It wasn’t anything major and it all turned out more than edible. On a scale of 1-10 it was probably a 6. Take a look at the results in the gallery. The other half of the dough is in the frige waitinf for supper some night this week. Meyer’s had some high protein flour on sale today when i did my shopping rounds today so i’m going to make another pass at it sometime soon after i figure out how to address the dryness, which shouldn’t be too hard. It’s definitely cheaper than ordering and probably a lot better for you.