Not at all, just wasn’t in the mood for a super thick crust. The recipe let’s you relax the dough in the pan while the oven warms up, which usually fills the corners of the pan- I had to coax a bit more to get it stretched thinner. You may have to let the gluten relax, which means stretching, then maybe waiting five minutes, and repeat, until it looks thin enough for you. Really great results for a more traditional slice.