hey - bread-baking friends... question.

[rmd]

okay, so, i tried making pizza dough a while back, and it turned out kind of mediocre. it ended up being too crunchy for the thickness. (if it had been cracker-like and a quarter inch thick, that would be cool. but cracker-hard and half and inch thick is *bad*.)

how do i get my crust to be less "solid thick brick" consistency? i tried rolling it out thinner but it really wasn't willing.

suggestions?

thanks!