I have made this twice now. The first time I added more flour, a tsp of baking powder and omitted an egg as reviewers suggested. That gave me a sticky dough that had to be pressed into the pan (I too found it to not seem to stretch enough to cover my pan, but then thicker then I like it when it came out of the oven). Since I had misplaced the recipe (and had 4 starving kids begging for pizza...no time for yeast), I had to find it again on the site. It occured to me as I started to pencil in the suggested changes again that, although one would end up with a decent crust, the point of the original recipe was that it produces a thin "batter" vs a dough; no need to roll out or press in the pan! I used an offset spatula to spread the batter on a jelly roll pan brushed with olive oil. I baked it for 12 minutes before topping with sauce and cheese and baking another 12 minutes. The crust was a bit too brown. Next time I'll bake for 8 mins to set and then 12 mins once topped. The kids loved the very thin, crisp crust! I will NEVER buy a frozen pizza again.
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I have made this twice now. The first time I added more flour, a tsp of baking powder and...