I made this recipe according to directions and must admit that I liked it much better than any other pizza crust that I have tried. I did bake it on my baking stone @ 450F, and got excellent results: the interior crumb was tender, and, due to the absence of oil, had excellent gluten strands[better than I have ever found in pizza!] with also those awesome tiny air bubbles all over the outside of the crust. A must for any artisan baker!!! SUPER!!! Note: it did require more flour than it called for whenever I kneaded it... about half cup more, perhaps.

Reviewed On: Jan. 31, 2009