Hope that you like it. I usually add some Italian herbs, a little garlic powder and nutritional yeast (for the Vit B) into the crust mix as well. I roll it out very thinly - much thinner than the picture on the website anyway - and it still holds up well under toppings (as long as you let it cool a bit). I have a 12" (i think) pizza stone and I roll it out more or less right to the edge. It does shrink when baked - as you can see from the picture I posted above).
