After reading all the info on the Round Table crust I just had to give it a try...in particular I was interested in seeing what the milk would add to the crust. I used many of the same techniques discussed in the cracker crust section, since the Round Table instructions include the sheeter and such. So, using Peter's recipe, I threw everything in my Kitchenaid, mixed for 6 minutes....flattened the dough in my mixing bowl and let rise in a warmed oven for about 1 1/2 hours... I then used the rolling pin and rolled out a nice thin sheet, and then folded this sheet 3 layers deep and rolled again to desired thickness...and cut out skins...refrigerated for 30 hours. Warmed up a skin for 30 minutes...did not dock this skin, sauced it, cheesed it and added pepperoni, olives , mushrooms and fresh ground beef ( I really loaded this pizza up to see if the skin would cook thorougly). I then cooked the pizza directly on my pizza stone in a 500 degree oven...it took about 9 1/2 minutes....I used a long knife to poke at the bubbles, so the toppings wouldn't slide too much. I have never eaten at a Round Table, so I don't know what I'm comparing too, but I can tell you the pizza was excellent (bravo Peter), the bottom was crispy, the middle was soft, the crust was cooked all the way through and if I could change anything, I would try to cook it a little hotter. This recipe is a definite keeper, and it's also about as simple as they come, because the higher hydration makes the dough so easy to work with.