Pizza crust still needs work

Well….so much for pastry-making talents transferring easily. Of course, transposing numbers when increasing the recipe by 60% didn’t help since I used too much water, then added to much flour to compensate… Although, except for it rising more than I wanted it too (It was supposed to be thin crust) it wasn’t terrible. The toppings were great, though. And using 2/3 full fat and 1/3 low fat cheddar does make for a nicely textured cheese.

I think I’ll try a whole wheat crust next, one that entails having it rise for few hours, etc…