I use the Publix dough as well. I bought some fine ground corn meal and use it to dust the dough
ball and surface before making the crust. The corn meal does a good job of stopping the stickiness
and doesn't have any effect on the end product. It also helps to make sure the dough ball is
good and cold when you start.

I don't roll mine though, I slap and toss the dough. Luckily I worked at a pizza joint while in
college and still haven't lost that little skill.

[img
size=1024]http://i196.photobucket.com/albums/aa296/dannynoonanphotos/FinishedPie2.small.jpg[/img]

we did an arch after i took the pic that was stepped (top and underside), and had a house on top.
that is a bit tricky.

with the two boys helping more and more, it's better to go for height and speed than intricacy.

there was a guy maybe 50 feet away who was literally digging with a full-sized shovel and piling
sand for over an hour before carving. he carved for another hour after that taking the sand away,
and was left with a pseudo-castle thing, a little shorter than the towers we were doing. in the
same amount of time we had done all that and been playing in the water for an hour to boot. you can
do the tower in maybe ten minutes. the hard part is actually forming that ball and setting it on
top without the thing crashing down.

with those two boys, finesse is not a critical concern. we want height and speed, so we can knock
them down!

Yeah I can see the 90 degree angle of repose and would agree with the slenderness ratio of maybe
1/5, 1/4 - leaning more toward 1/4, but more importantly do have the same photo with your kid
standing maybe four to five feet to the left?

Actually it seemed like last years sand creations were a bit more intricate?

lookit that thing. that's doing everything sand ain't supposed to do! 90 degree angle of
repose?
slenderness ratio of maybe 1/5, 1/4?