So I found this site last night after my first attempt at making a pizza. About a year or so ago I decided to tackle learning to bake my own bread and have been pretty successful so far.
I have been irritated that every homemade pizza crust I've had has been way too flat, crispy, and crumbly ...well except for the Chicago style that my girlfriend makes. I am particularly fond of the Detroit style square deep dish pizza....though not Buddy's (too much sauce!).
I've joined because I want to lean more about how the different variables affect the crust.