I found a knock off recipe of Papa Murphy's pizza dough and we really like it. Besides being tasty it can be rolled very thin. Even though I have cut the quantity of ingredients back so as to make a 14" pizza I always have excess dough which I throw away. Last night it hit me - since the flour is King Arthur bread flour why not try to make a small loaf of bread! The final baked loaf was about 9" x 5" x 4" and right out of the oven we ate over half of it! What's really great is it tastes identical to the bread served at a popular local Italian restaurant called Avanti's in Peoria, IL.