I have made this recipe several times now. Depending on how it is made (thick vs thin), I have different ratings. As a thin crust, it is a 4 star recipe. As a thick crust, it is a 2 star recipe. This is not because I prefer thin crust, but rather the garlic taste and crust texture being substantially different depending on the method you choose. For the best thin crust recipe, do not allow the dough to sit for the 15 minutes listed under step 2, cut this time in half. Also, in step 3, do not allow the dough to sit at all after stretching it on your pan. As a thin crust, you get a crisp outer shell with chewy interior! Many people have said they needed more than 2 cups of flour. I use exactly two cups of bread flour, then appx 1/4 cup for kneading. This is not atypical of many bread recipes. Be certain to use bread flour as it has more gluten which contributes to the chewy texture. I followed the ingredients exactly. However, because I chose to make a margherita pizza, I baked mine at 500 degrees for 12 minutes in my gas oven. Give the Margherita toppings a try (it is the best). Do not use a sauce, instead sprinkle mozzarella, parmesan, and fresh minced garlic on crust, then add thin sliced garden tomatoes and bake at 500 degrees for 12 minutes. Top with chopped fresh basil and serve.
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