I give this crust as many thumbs up as I possibly could. I made this recipe as written, except I substituted a gluten-free baking mix for the flour, as I can't eat gluten. I did have to add a few splashes of water, but the gluten-free mix tends to absorb water differently, so next time I will probably just not put as much baking mix. Oh, I also added a sprinkle of garlic powder, oregano, and parm cheese. I live alone, so I usually make dough like this and portion into individual sizes, partially bake them, and then free. I was able to get 6 9-inch thinnish crusts out of this recipe, so it makes a ton of dough! I made one for dinner tonight, and oh my goodness, it's delish. The crust came out crispy on the bottom but still chewy. It had a really good flavor too. I enjoyed this one way more than any other pizza crust I've made (and I've been eating homemade pizza my whole life), so I will probably keep it. Can't beat it - it was ready within 1/2 hour and tasted good!
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I give this crust as many thumbs up as I possibly could. I made this recipe as written,...