pizza: My dough is good but I'm looking for variety. Mine(although yes it does rise) is always pretty dense. How can I make a lighter, airy pizza dough? I usually use quick rise yeast, olive oil, garlic, salt, sugar, and 50-50 white/whole wheat flour.|||The 'lightness' of a pizza crust actually depends more on how long you let your dough rise. Without seeing your exact recipe, here are four tips that OUR pizzeria uses to get a lighter dough: 1) Make sure to 'proof' your yeast for 8-10 minutes (to proof, mix JUST the yeast and water together to get the yeast going) 2) Allow at least TWO series of rises before you make the pizza. "Lighter" pizza crust means that the dough has more air pockets in it. You can't get light crust with just a single rise. 3) DON'T use a rolling pin to roll out your dough. The rolling pin will simply deflate your dough, making it dense. 4) Consider NOT using as much whole wheat flour. Although it is obviously healthier, the whole wheat flour will also produce a heavier pizza crust. Hope this helps out! Enjoy!|||Use more water, or all purpose flour. Self rising flour is a good choice too.|||half the amount|||club soda as a mixer, instead of water.