"I halved the recipe and got four personal pizzas worth. I reserved part of the flour for kneading and put the well in a casserole dish. Additionally, I rolled the dough out on a silicone baking sheet, which I flipped upside down to transfer the dough without it breaking. The result was a thin crust with puffy, one inch edges. It was light and airy""

"I halved the recipe and got four personal pizzas baked on a rectangular, 4-sided, heavy metal pan. I froze two, and lightly brushed my plastic wrap with olive oil because it was sticky. I found some of the suggestions posted helped: reserving part of the flour for kneading, putting the well in a wide bowl/dish (I used a casserole dish). Additional""