great pizza! so tasty . it makes 2 small pizzas or 1 large. the only thing i would like to say is that before you roll it out onto your baking tray you really need to dust the dough with more flour just so it is less sticky - 13 Aug 2014
I have now tried this recipe a few times and think it's pretty spot on!
Have jiggled with it a little and our preference is a base made with strong brown flour with the addition of some mixed herbs. I find that the measurements as given comfortably make 2 x 12" bases. I usually let the bases sit for a little while I prep toppings and also prebake for a few minutes before topping to allow the base to 'puff' slightly as we prefer a deep pan style pizza. (remember to subtract the prebake time from overall cooking time)
I have also allowed 1 base to cool after the prebake before wrapping and freezing. I topped and cooked straight from frozen at a slightly lower temp for double the time. - 08 Feb 2014