Ha.. sorry about that. I raved about it in another thread and it seemed like people were skeptical, so I didn’t want to seem like a pizza dough zealot.
Here is the recipe. I use honey instead of sugar and at least double the salt that is called for. I try to cook it as hot as possible, usually 500 degrees F works. I’ve had issues with different ovens (most were fine, but in others, the cheese majorly browned before the crust was finished), so my workaround was that I sprinkled some cornmeal on a baking sheet, laid out the crust, then sauced and oreganoed, but I held off on the cheese and toppings. I prebaked the sauced crust about 4–5 minutes, pulled it out, then added cheese and toppings, then back in the oven until the crust is finished.
When you get the recipe right, with a good rise, the crust is amazing!