Review for Carillisa's Pizza Crust

I love how fast this recipe was. Usually if you're going to include fresh yeast doughs with dinner you have to plan way in advance. Not so with this. I went to the trouble of letting my dough rest for about 5 - 10 minutes so it wouldn't spring back on me when I rolled it out. I don't think I will do this next time because the dough was actually too forgiving. As soon as I tried to move it to my pan it would tear a hole in it. Also, I think the rest made it softer so it didn't have the familiar chew that I associate with pizza crust. So I'm definately going to make this again without the rest, with some bread flour for extra "chew" and I'm going to remember to preheat my pizza stone that has never actually been used for pizza even though I've had it for 10 years. Do you think my stone will forgive me for forgetting to use it?