This is my second try at this recipe. I made a 12" pizza with the recipe. I used the same amount of ingredients as before. But, this time used butter instead of oil, and I added 1 teaspoon of high end garlic powder to the dough. I put the docked skin in a 12" oiled pan, and placed it on the stone at 500 degrees for 7 minutes. I then placed the skin directly on the stone for another 3 minutes. It was very crispy and darker than I usually let it get. I removed the skin and added, Monterey Jack cheese, Classico roasted onion and garlic sauce, and 4oz grilled chicken breasts. I placed the pie back on the stone and baked till the cheese was nice and bubbly. About 5 minutes.
The crust was very, very crisp. It did not shatter when bitten, but had a very slight chewy texture. It had an easy bite, chrunchy, but not hard. Not a lot of crumbs. The slices drooped a little when held, and had nice bubbles. I rolled the dough a little thinner than a credit card. The garlic and butter really added to the taste of the dough. I am really pleased how it turned out. It was the best thin crust dough I have made to date. Next time I make this, I will take pics and share them on the thread. From starting to eating took about 45 minutes, and the dough was very easy to roll out.