yes thats the one Pete.
The first time I used it, I rolled it too thick, and it ended up around 5mm thick or maybe a touch more, and it was half soft, half crisp, I guess you'd describe it as a "classic" crust. Not a thick crust, not soft, and not thin and cracker like either.
Yesterday when I rolled it very thin, it ended up as a thin crust. No more than about 3mm thick when cooked, and very nice. I wouldnt necessarily say it was "crunchy" but is was just a nice thin crust.
I docked prior to cooking, and also par baked for around 4 mins.
however, my only complaint was that I probably had my oven a little too high at 220 celcius, and took the pizza out after 10 mins as the top was totally ready - browned up and couldnt take any longer. However, I think that if I'd had the oven at 200C and left it in for another 5 minutes, I would have had a better result with the crust, which whilst it was cooked thru, it obviously should have been in for a little longer. The slice drooped slightly in the middle when held and I could see that the crust was only just cooked. If that makes any sense.
I didnt let the dough sit, or put it in the fridge. So maybe I would have got an even better result if I had. However I was very happy with yesterday's result.
I would love to have posted up some pics, but that will have to wait for future attempts, when I have my camera.
I'll say again, that pizza sauce recipe that's under the dough recipe, that you refer to Pete, needs to be watered down to use as a pizza sauce. As is, it's quite gluggly and thick, and I feel that a pizza sauce ought to be of a tomato sauce (or what you call Ketchup) consistency. I added some water, and mixed thru to achieve this consistency and it was lovely.
I must say, this sauce is perfect with pasta!!!