I haven't had a Pizza Inn pizza since the late 1970's (gads! that's over 23 years!) One of my friends worked there during high school and the pizza was really quite good. I know that soon after he left, the company folded. I think Pizza Inn is back, but their logo is completely different and I'm sure their recipe is totally different as well. The recipe that DKM posted here is excellent... making two for tonight. One with bread flour, the other with high-gluten flour. I'm using 2/3 cup water with 1 pound flour... makes a really dry dough.