I made this last night according to the recipe but I only had three cups of cheese. It did not puff up at all. I'll try it again without the eggs or at least a lot fewer. The jury is still out on it. Husband was iffy about it. So was I.
I'm going to have a leftover piece today for lunch. I'll reevaluate it then.
I tend to agree with you Ironman only I like a thin crust. Pizza developed from a flat bread with some sauce on it. It was mostly bread.
Thick or thin, a crust is a crust!
If you wanna cook a proper pizza it should start with flour, yeast and water. Do an overnight rise and after that - put whatever else shit you want on it. Scoot it into a wood fired oven or a preheated stone at an extremely high temp for a few minutes and you have a good pizza.
I have nothing against Doc's recipe only that it shouldn't be included in the "pizza" food group as advertised.
I'm sure it might even taste good, but if you want a killer pizza you take what comes with it. And that includes carbs, sodium or whatever. I used to make a good homeade pizza in my outdoor wood fired pizza oven and it doesn't have eggs and get baked on a cookie sheet. But I knocked over my oven with my backhoe by accident so ... no more killer pizza. Yes, you might call me a pizza snob I guess.