A bit late to be asking this, but Anna, why were you disappointed in the pizza dough? Was it the dough itself or the thickness of the dough as used in the pizza? I am slowly getting my ingredients together to start cooking from MC@H and that dough is on my to try list.
It was actually Kerry who expressed disappointment with the dough so I will let her answer.
I found it a bit tough. I think if it was made cracker thin and cured for a couple of days that it would make an excellent thin pizza crust - but done as thick as we did - it was disappointingly hard on the teeth.