I always get a bit hesitant when making pizza dough/crust....the first time I attempted to do this (not using this recipe), I used all whole wheat flour and I believe I didn't have the right water temperature to let the yeast sit; I also hadn't added a sweetener to the yeast/water. That dough came out with a "bite" to it.
This recipe is fabulous and very foundational. I followed many of the commenters' adjustments--I did all whole wheat (3 1/4 c.) and substituted sugar for honey. Even dividing this recipe in half, the one-half pizza dough is enough to create a medium-crust pizza.
It's essential to pre-bake the dough before putting toppings on it. Put the oven at 500 F, oil your pan lightly, and put the flattened dough on top. I would suggest taking a pastry brush and lightly brushing the dough with olive oil. This ensures the pizza will not become soggy, esp. if you put a ton of toppings on it--like me! I also stuff my crusts--diced/minced garlic and diced cilantro along the pre-oiled edges and fold over. Creates a layer and depth of flavor that complements toppings. Take crust out w/n 6 mins, lower oven temp to 450 F, layer your toppings and put pizza back in oven.
Also, I decided to freeze the second half of the dough for later use --just pat it/knead it down after 2nd time letting it sit, wrap it in saran wrap and put it in a freezer baggy. Cuts down a lot of time for the future!
Likely to put this recipe in my toolbox.
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I always get a bit hesitant when making pizza dough/crust....the first time I attempted to do...