I'm wondering what size pizzas you made with the dough... and how you baked it (stone?) and at what temperature? What was the finished crust like?
I'm guessing you cut the recipe down from a larger one, hence the .5 tbsp + .5 tsp which actually totals 2 tsp salt and .125 c is actually 2 T water. Might make it easier to measure!
Sure wish we could see some better pics! Thanks for the effort, though!