Reply #5: It's not that

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he's always been touchy about bread products for some reason...

and I agree, I prefer pizzeria style crust to my rustic crust. Mine's not bad, but I can see how (1) it doesn't appeal to a 9-year-old (it's more of an artisan bread crust) and (2) it doesn't have the sweetness of a pizzeria crust.

Which, I think, is the difference. We got a pizza last night from the local pizzeria, and it had a decidedly sweet crust - and yet usually I read about coating crust with EVOO or (on rare occasions) butter, but never anything sugary, and most recipes have just enough sugar to get the yeast going, but nothing more, and yet the best pizzeria crust I get always has a very sweet flavor to it.

?