I've always struggled with breads, crust, and pastries, so when my wife and I noticed this one on a cooking show, we had to give it a try. My pizza crusts (as well as the ready-made boxed brands) always turned out heavy and lacked the features we enjoyed with pizza from the restaurant. This one is very simple, easy to make, hard to mess up, and was as good as any we've had from a restaurant or carry-out. It was very similar to what I've tried in the past, and one of the things I found that was absolutely irreplaceable in this recipe (NO SUBSTITUIONS!) was bread flour, as opposed to general purpose or any other type. I would suppose that the proportions may also have a great deal to do with it, so I stick with the exact measures from the show.