This looked fun to try. I did tweak the recipe by adding some garlic powder to the dough. I watched the video, and read the posts to get an idea on how to proceed. I cut the formula by half, and ended up with a 12" skin. Cooked it for about 3 minutes then flipped it over for about another 2 or 3. It had nice bubbles, and browning of the skin. It tasted great, almost like I had used butter. It seems more like a pie crust than a pizza crust. It was flaky and very tender. It was very light in structure. I would like it to be less tender, and have just a little more bite like a cracker crust. I think the oil gave it the tenderness. Next time I'll lower the amount of oil a little and see if that makes it a more substantial crust. All in all, it was a success. I think it would be fun to add dessert toppings to it. Maybe a little sugar and cinnamon.