Perhaps I was trying to do too much. Perhaps I was distracted by the wedding. Or perhaps I was thinking about how I just purchased my first pair of Spanx, but I had a few "oops" moments with this one. A) I didn't realize the recipe was for two crusts. B) I put the double the amount of yeast in. Hey, usually it's one packet. This recipe had MORE flour, MORE liquid, and MORE olive oil. Why would it have LESS yeast? Anyways, it worked out, but I think that it's ultimately supposed to be a bit of a crispier and thinner crust.
Which will I use in the future? Laura's recipe or PW's? The jury is still out....
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