Great quick dough. I've used this recipe for the past year and made many great pizzas. I roll it really thin to get a basic NY style crust. I normally bake it at 425 or 450 for a little less time to get it nice and crisp. Such simple prep and easy rolling.
This came out with a cake like texture. I am still on the look out for a chewy, yeasty one. I used the new star system so I did feel that this was okay and very eatible. It's just that I am looking for a different texture and taste. Thank you for posting.
I'd misplaced my usual recipe for pizza dough, and did a quick search and came across this one. Very glad I did! This made a wonderfully thick base, which was a hit with the kids... it's an excellent recipe and one I have now added to my collection and plan to use regularly - thank you so much for posting it Paragon!