Bread-Bakers v103.n028.2

Patti,

I've had the same problem. Solved by using only 1/3 bread flour (high 
gluten) in my recipe and then I increased the liquid so that I am working 
with a wetter dough. Along with Peter Reinhart's suggestion to bake the 
pizza at 550F, those changes are  now producing my best pizzas ever. They 
have also allowed me to start "tossing" the dough to stretch and shape it, 
although I've got a way to go before I get that perfected.

Jeff