Pizza Dough

Well, I made a pretty good pizza last night, in fact, I think my search for the best dough I can make is over, for now anyway. Not that it is the greatest but I think for all intents and purposes, it's the best I can do. It's not that I'm settling but, without the equipment and products that a real pizzeria has, it's a good place to stop. It's funny but the recipe is one that I've had for a long time and used it when I was making it in the breadmaker, which has since stopped working. I got it from a Cuisine at Home magazine but the two magazines I had included different recipes. I found the old one tucked away in my recipe box and got it out yesterday. The secret is the flour which is regular all-purpose flour with cake flour added. I didn't have the cake flour so I substituted a little cornstarch. I also added a teaspoon of lemon juice which is supposed to make a better texture and I notice a difference. I'm always looking for new tools to use in pizza making as is my husband so when we were at Gabe's and found a set that included a stone, peel, pizza cutter and server for 10 bucks, we grabbed it. This is the first time I've used the peel and it's kind of cool to slide things on and off. I guess I really shouldn't have said my search is over because I found a recipe yesterday for a Pizza Hut pan recipe that I'd like to try in the cast iron skillet. It sounds awesome and definitely worth a try. That would probably be for me as my husband has an aversion to that sort of crust. I'll keep you posted.