WOW!!! This is really a good, crisp crust. A little labor intensive, but the results are worth it. My largest cast-iron skillet is only 10 inches (and I have 3 of them that size for some reason), so I made "mini" pizzas. I will have to invest in a larger pan! I topped two with pesto, prosciutto, walnuts and goat cheese, and Parmesan; and two with olive oil mixed with dried Italian herbs, sauteed red onions, portobellos, sun-dried tomatoes and goat cheese. I froze another 4 of the crusts for later. Made for Spring 2011 PAC game.
Yes! it is a great pizza dough. I'll have it handy for further uses.