I use Dave's pizza dough recipe (http://davesbeer.com/Pizza/ ) in the bread machine, and it always comes out perfect. The dough is super-strong and stretchy, and does a great job of being crispy if you roll it thin, or chewy and tasty if you leave it a little thicker. It has a tendency to form those great crust bubbles on the edge, too, just like at the pizzeria.

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I dont understand why he doesnt let the dough rise! If you make this recipe please let the dough alone an hour let the dough rise, knock it back and roll it out thin.
Flavours will develop.. Also a couple of hints, if you dont have a pizza stone, leave the oven tray in the oven when you heat it up, cook it in v hot oven 200-220 . dont use baking paper, try cornmeal spread on the tray instead.

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Stephen - Robbie (who is actually a woman) says on the site "No, the dough does not have to rise - if it did, it wouldn't produce a thin crust." I can't speak about the truth of that, but I do know that it's one of the tastiest crusts I've ever had -- and has certainly trumped some that require rising. The gem of this is that you don't need an hour, so when you don't have that extra rise time, you can still have a tasty, homemade pizza.

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I did read the recipe.. Im saying letting it sit and rise for a while will develop the flavours of the bread/crust.. and wont affect the crispyness, pretty much only the thickness will do that

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I tried this earlier tonight along with the sauce recipe from Foodwishes.com and I thought it was by far the best homemade pizza I've made yet.

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Has anyone compared this to the stovetop pizza recipe in the latest Cooks' Country? Dough fried on the stovetop does have a different texture, but I'd like to know which one is the better weeknight recipe. Also, the Cooks' Country one suggests adding some ale to the dough to give it a yeasty flavor. Perhaps that would help give this one a risen flavor?

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