suppose i accidentally got my shit together

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!

i forgot to mention that before vercon i kept wandering by my copy of the latest issue of "strangers too" by terry moore, which has this big illustration of a fairie being happy about a piece of cake and text about "TAKE A CAKE BREAK". and it did its evil subliminal thing on me and so i was posessed of the urge to bake.

but i cheated and got two box-mix cake mixes and made two cakes for vericon. i made a chocolate layer cake but i didn't assemble it so i had two short 9" round chocolate cakes with chocolate icing for friday night, and one large yellow cake with white icing for saturday.

(two cakes seemed not much more difficult than one since i had enough pans to do
overlapping oven sessions.)

i was a little rushed on the chocolate icing, because we had to leave to head over to harvard square, so i didn't bother melting the ground sweet chocolate in with the butter, so the frosting turned out a little grittier than i'd like. but all in all, folks seemed to be pleased with the cakes.