3.) I use silicone silpats to roll the dough and to start the baking on. No stick, no mess. I roll it out thin, then use an 9" cook pot lid to stamp out the perfect size crust. I then roll it even thinner and stamp out a final crust. (You might like yours a little thicker.)
(As you can see from the specks, I had added flax to this particular batch.)
1) I start with 2 pkgs regular Chebe mix and my Kitchen Aid mixer.
2.) (follow mixing instructions on box).
Oil (I use olive oil)
Shredded cheese (I use less cheese)
(I also sometime add a couple tablespoons ground flax.)
Blend, adding water until dough sticks together well but isn't tacky. Should feel like nice soft play doh without sticking to your fingers.
4.) Put silpats on cookie sheets and put into preheated to temp recommended on box.
5.) Bake for about 7-10 minutes. Use wide spatula and flip the whole silpat over on cookie sheet. Peel silpat off (to cool silpat and start rolling out more crusts) and continue baking crust (that is now directly on the cookie sheet) for another 7-10 minutes. (The time you bake will vary depending on how crisp and/or thin/thick you like your crust.)
Pizza night is easy when they are ready and in the freezer.
Everyone can make their own pizza, their own way.
I put freshly topped pizzas in a 425degree oven.