we have been making pizzas at home for a couple of months. our favorite dough recipe is from lidia bastianich. problem is that we can never roll or pull it out to the size suggested and even at the smaller size we achieve, the crust though delicious is a little too cracker-like. we like a thin crust, but ours need a little more breadi-ness, especially at the edges. we are baking it on a stone at 450- 500 degrees in a thermidor gas stove with electric oven. any suggestions?

also we've tried various mozzarellas and find such tremendous variations in buffalo mozzarella from delicious to soupy and unappetizing & that cow milk versions work better for us. comments?