My real rating for this recipe would be 4 3/4 stars, if I could do such a thing. I followed the original directions (no extra resting time or herbs; the only difference was that I used Kosher salt, because I always do) and got a 12 inch crust that was a nice thickness, crusty on the outside and chewy on the inside. The texture of this crust is FANTASTIC. The single slight problem I had with this dough is that my batch had a VERY yeasty flavor. I like the flavor of yeast bread a lot, but the yeast was slightly overpowering, possibly because I did just some veggie and olive oil toppings without sauce or cheese. Overall, especially for the speed and ease with which this can be made, this recipe is really great.