used this recipe tonight with one small change. instead of the separate herbs listed, i did 3/4 of a teaspoon of standard dry italian seasoning plus the paprika and black pepper as directed. its what i had on hand.
when cooked on a preheated pizza stone this crust came out crisp on the bottom, and chewy in the middle, just like thick crust should. once i stretched the dough, my yield was one 16-18" pie. not really sure how it would react on a sheet pan...might be a little doughy without a stone. if you don't have a stone, you may want to cut the recipe in half and stretch your dough out to a thinner crust.
also, i saw another reviewer comment that it came out really tough for them. i would ask if they rolled it out with a pin? if you roll too much vs stretching you push all the air out of the dough and it collapses when you bake it instead of having nice pockets of air. just a trick ive picked up working in kitchens since i was a teenager.
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used this recipe tonight with one small change. instead of the separate herbs listed, i did...