Made some from-scratch pizza again for dinner. Dough turned out slightly crackery in flavor, but I got a lot of good rise out of my yeast this time. I have a space heater in my little office, and I just kept it near that for a couple hours, and that seemed to work great. For flavor, I figure I probably need to have more fat in it, or else give up and use something playing the role of pizza stone instead of just tossing it in the oven and hoping for the best. Toppings included some sweet italian sausage, which worked really well.
