this one isn't distinctly better, but the comments are enlightening.
I'm pretty sure I used these measurements:
1 1/8 c light beer
1 t salt
2 T (walnut) oil
3 c bread flour
1/4 c wheat pastry flour
2 T white sugar
2 t yeast
I added them in that order, to buffer the salt from the yeast. I set the machine for medium crust. Darker would have worked, since the bottom was a bit damp.
Used the bread hook in the mixer for "kneading"
substituted milk for milk powder; doesn't really work for flatbread without a bread machine
try a half batch
more complicated, but looks lighter and might work savory as a pizza crust.
Try cutting ingredients in half.
The original rapid-yeast bread.
The biscuit texture might be OK as a pizza crust, with only half wheat flour, or with spelt and oat flour.
