Tonight, continuing my weekend pizza-making orgy, I used Steve's Shakeys's style crust recipe from this topic
and used some of the pesto my wife and I make, instead of tomato sauce. I also had some leftover tomato sauce from last night so I did about a quarter of the pizza in that. Did my usual pepperoni/mushroom/black olive toppings and three-cheese mix.
The pizza came out very well. The crust behaved just like Steve said it would -- I got it rolled out to about 12 inches, let it sit for about 10 minutes and finished rolling it very easily out to my 16-inch pan size. It bubbled up very nicely and browned well. It ended up a little chewier than the DKM crust, but was very nice, especially for something so quick! This is definitely one I'll hang on to for those last-minute pizza urges.
And if you haven't tried pesto instead of tomato-based sauce, you're missing out on something really good!