I am new but determined to do this right, or at least right for me. What I am after is a fairly thin pizza crust, a little crispy. I have heard it suggested to ferment the yeast with sugar cuz it will carmelize and make the crust crispier, havne't tried that yet though. Questions: 1. Which flour should I use for this? The choices I have available here are all purp or bead flour. 2. My baking tends towards real floury or dry products. I am assuming that this is because I am new, and usually need a few times to shape and throw, in the case of pizza. I just baked some dough that I shaped five times. I know. I just want to make that this what I'm doing wrong, not something else. I hate that floury taste. 3. I use a roller on pizza dough. I figure: I'm new at this, and that roller does what my hands cannot yet do. I used to work at Papa John's and Domino's and I remember how the dough was when they took it out (I was a driver, not a line guy). It was moist and tacky. Is it ideal that you take the dough out, shape it, through it, and bake it? Is it this incessant practicing causing me these probs? Thanks! Sal.