No, I just used flour not the product you mentioned, maybe as anton-luigi said maybe it needed more kneaded. I selected it because it was the only one that said wheat flour, with nothing added, others said thinf like "fortified with xxxx, baking powder included etc etc"
Could it be because I put the yeast in the flour instead of dissolving it with the water?
I'm about to contact a friend that works for a bread flour supplier, to ask him about the correct one.
Your quote ""vigorously roll the dough out wherein he pushed out all the gas" totally true, as you know I knew problems from the beginning so I just kept going anyway, regradless of the result.
No topping overload for sure, might be a little under cooked could be.
I have a gas oven it only goes up to 500 which I don't think it really does, it has 4 levels, I used the lower first, but the toppings were way ahead, so I change. The cool thing is that it has a top grill, so I can grill toppings if needed. I might try to cook the dough (my motto of research) a little first, the place the toppings and grilled them at the end.
thank guys for your help and interest........