The first time I attempted this, I followed the instructions to stir the yeast into the water & sugar, but my yeast didn’t proof. This time in proofed the way I’ve always known—mix the water and sugar, then sprinkle the yeast on top and let set until bubbly. And this time, my dough turned out nicely, gave a nice rise, and made a very nice pizza crust. And instead of the Lawrey’s salt, I used Epicure’s SPG seasoning. I used this to make a thick crust, softer pizza with crispy edges. You could split in half and make 2 thin crust pizzas if you prefer.
