This dough recipe looks yummy but I just wanted to point out that subbing the sugar with artificial sweetener will NOT work because it's scientifically impossible-- it's not like using Splenda in pudding, cake, etc. The yeast needs actual sugar molecules of some type to feed off of and if you don't want to use sugar, then honey, maple syrup, or molasses will work. Brown sugar works awesome in pizza crusts too, especially whole-wheat or partially whole-wheat. But artificial sweetener will not let the yeast ferment properly thus the dough won't rise.
This dough was the best. DH had a hard time rolling it. It's elastic enough. But it gave us 2 beautiful pizza. Very thick. So maybe it could be used for 3 pizza to have thin dough. Thanks Little Bonsai :) Made for Bargain Basement tag game