The latest (in a seemingly endless series of variations) pizza crust to hit the oven at chez Bowers is a little something I call ‘the long mix’. I have been working more flour into the dough. Adding small amounts and mixing/kneadng for an extended time (I use a KitchenAid standing mixer) is working well. I am trying to go back to a more cracker crust. I just need to let it do a short second rise after I roll it out to get some bubbles back in.