Jay thank you so much for an EXCELLENT thick pizza base, that was crisp on the outside and chewy/tender on the inside! The only additions I did were: I baked them for 10 minutes prior to adding the toppings, and both tins were olive oiled WELL, and dusted with polenta. They came out of the tin very easy onto the cutting board. It was easy to make this. Just have to adjust weather and flour consistency to the stickiness of the dough. Some days need less, some days need MUCH more. I never roll the dough out, I just use my hands and flatten it in the bottom of the tins, working up the sides.