Maybe being from Chicago I have higher standards for my pizza lol! But this crust, just like any other I've tried to make myself, is nowhere near pizzeria quality. I didn't alter the ingredients but did let it rise for at least an hour, as some said rising helped it. I used a pizza stone as some suggested as well. I baked it five minutes on its own at 450. It puffed up like a dutch baby even though I had pricked it several times before putting it in the oven. Once I flattened it, I added the rest of the ingredients. I would have preferred using a pan because I don't find it easy to take it in and out of the oven off the stone so was standing there in the heat adding ingredients! The crust was way too thick for one pizza yet didn't seem to be enough to divide in half. I cooked it 17 minutes total which was at least two minutes too long using a stone. It was kind of hard and brown plus chewy. As others said it was bland even though I added olive oil and spices to the top after rolling it out. The two good things I will say about is that it can be made faster than crusts that need to rise (maybe my mistake was letting it rise longer) and that it wasn't soggy at the bottom like most homemade crusts I've tried. Though a variation of this would work in a pinch, I will be sticking with store bought pizzas for a while! These homemade pizzas take far too long and aren't good enough for all the effort involved ... In my opinion!
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Maybe being from Chicago I have higher standards for my pizza lol! But this crust, just like...