I'm new to the site, and found it while looking for a way to make a crispy pizza crust - and so I've made my first batch of crust carefully measuring and following the directions given elsewhere on this site.
As it came out, the crust is as dry as pie dough, and crumbly. The recipe called for a pound of flour and 3/4 cup of warm water. I added a quarter cup, but it still seems crumbly!
The dough is in the 'fridge waiting its 24 hour chill, but is this normal? I bake bread a lot and NEVER made a batch of dough this dry. Will it fix itself while chilling?
Any comments or suggestions are welcome!