<<Disclaimer: Verify this information before applying it to your situation.>> I just have to crow a little about pizza I made this weekend. I took some to a party and someone came up to me and said- "Great pizza- where did you get it?" Wow. I was psyched to not only get to say that I had made it, but that it was gluten free (not that the latter point was of interest to them at all). The pizza disappeared in no time flat, so that was good praise, too. The crust was basically Betty Hagman's Thick Yeast Rising Pizza crust. It has come out well before, but this time it came out great. A difference was that I followed Laura Johnson-Kelly's directions for making a sourdough starter (search the archives for sourdough 1995). I got the starter going the night before, added more flour and a tablespoon of sugar to it in the morning, let it get rising and bubbly again, saved a cup to keep in the frig for future use, and mixed the rest with the Betty Hagman recipe to make 2 large round pizzas, with a truly thick bready crust. I think the difference was having a really lively yeast culture going into the pizza dough. The sugar is essential to make it active. Btw, I baked one on a pizza stone and the other on a regular metal pan, and the former was crisper and browner on the bottom, i.e. superior. I love my pizza stone. I haven't tried the pizza crust recipe that Laura posted there, but knowing Laura, it would no doubt be great, too, though she declaims that hers is a thick bready crust, but more like a frozen pizza crust. So if you prefer a thick bready crust, like pizza you remember, give the above a try. Mary T.