I'm notorious for making super tough/hard pizza crust...crust that could crack teeth. But, this is a no brainer. I've made it a handful of times already, and each time it has baked perfectly. The 15 serving size is too big for my pizza stone, so I just divide the crust in 2, make a couple of balls and freeze one ball for later. I love to add Mrs. Dash seasoning to the dough, a little mozzarella cheese, garlic, etc. Also, I don't have one of those nifty wooden pizza spatulas to put the pizza on the stone, so I usually prepare the pizza on parchment paper and place it on top of the stone - voila! no sticky mess.
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I'm notorious for making super tough/hard pizza crust...crust that could crack teeth. But,...