We had used the same pizza crust for quite awhile. However, it makes a very thick, bready crust, even on our 16 inch pizza pan. So, we started looking around at other recipes, and eventually tried a recipe from a Moosewood cookbook. It was tasty, but didn’t freeze very well; it stretched out too easily and came out very thin. So, next, we tried this recipe from Smitten Kitchen. The first time, I doubled it, since our pizza pan looked quite a bit bigger than theirs. It was good, but thicker than we were aiming for. I tried a single recipe on a vegan pizza with some friends, and it was tasty, but too thin; it didn’t hold up to the toppings very well, even without the cheese (again, I emphasize that I was using the dough on a pan probably twice the size of the one pictured. The dough being too thin was not the recipe’s fault.) Last night I tried 1.5 times the recipe, and, presto! It was perfect. Not too thin, not too thick, yeasty and chewy and everything I like a pizza dough to be. I think we have a winner.