I need a new pizza dough reicpe (or maybe just less yeast). I'm not looking for turbo artisan with day long rises. Just something that will rise in an hour or so that I can stretch and top. I'm using the recipe from the Maccioni Cookbook, which is wayyyy too yeasty. I like a crisp but not cracker crust. I have a stone and a food processor and a kitchenaid mixer. I've been making my dough in the fp, though, fwiw. my favorite crust is when i have the where with all to actually make one from my sourdough starter. it's perfect! But i have to start on a thursday if i want pizza on a sunday. i went to pizzamaking.com, but am totally overwhelmed. thanks in advance.