Having read several reviews, I decided to follow the recipe exactly as written, especially since I was in a hurry. I did use rapid rise yeast, since that was all I had. I should have started with 2 1/2 cups of flour. The amount needed for a recipe does vary due to humidity. Nevertheless, I used the full 3 cups, and the dough was quite dry. I kneaded it until it was manageable, and then put the dough ball in the pan, flattened it out, and used a rolling pin to get it started. It was quite stiff, but I managed to work it to the edges and up the sides of the pan. This brings me to a feature about this recipe that I really like. When working with most yeast doughs, you end up with a lot of thickness around the edge of the pan, but with this dough, it stays put and does not continue to rise after you press it into place. You don't end up with a thick ridge around the outside. The directions are a little lacking, so I'm tempted to give this only 4 stars. The end product is quite good, but not great. Yesterday afternoon, though, when I was stressed out and in a hurry, this recipe came to my rescue. Pizza dough this good, this fast, is worth 5 stars to me.
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Having read several reviews, I decided to follow the recipe exactly as written, especially...