There’s fiber supplements for that.

http://www.youtube.com/watch?v=Frd53vbCHLg

I started out ignorant and lazy when I started making pizza, and I really just tossed my dough together–wet and dry ingredients, and handled it a little on a floured surface to get the consistency right (wet versus dry) then let it rise and then punch it down and fold it around and then roll it out with a rolling pin.

I have a giant 6 quart home Kitchenaid mixer with a dough hook but like your experience unless you’re making four pizzas worth of dough you spend all of your time chasing your blob off the hook shaft and back down into the bowl…and my crust came out tougher than I liked the one time I did it in the mixer.

Now I make crust all the time not handling it for more than a minute or two TOTAL and it comes out fine…I just let it have about 1-1/2 to 2 hours to rise while I fool around on the Computer or work in the shop. I roll and handle it out oversize and fold about a 3/4″ to 1″ lip around the rim, then I load it up with sauce and toppings and give it another 15 or 20 minutes to do a secondary rise, then I do use a stone and a 550 deg F oven but my thicker crusts takes about 17 to 20 minutes to crisp.

http://www.kingarthurflour.com/blog/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/

http://www.kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe

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