>Now for my question -- I have made the 5-minute basic recipe a
>number of times (and yes, Lynn, I keep the dough very wet; I don't
>so much shape it as plop it). While the crust is fabulous, the
>interior is gummy, even though (i) I am using all purpose flour
>rather than bread flour, and (ii) I am cooking it to an interior
>temperature of 205 F. Anybody have any suggestions?
Try going to 210 F and see if it makes a difference. That's what
I've always baked to. Sometimes I can pull it slightly sooner and it
won't be gummy but often just that 5 degrees makes the difference for me.