You know what? I have tried endlessly to find a pizza crust that had the right consistency for pizza. This one had it. I did not let it rise, I did not cut the flour, in fact the only things I did were to add the italian seasoning and garlic salt to the crust ( which I would have put on as toppings anyhow) and this was the BEST PIZZA I HAVE MADE AT HOME. Leave the recipe the way it is, and only adjust the flavour to taste. Leave perfection as is.

Reviewed On: Sep. 20, 2008

I used this recipe because I did not have brown sugar on hand and it was the hishest rated amonst choc. chip. cookies not requiring brown sugar. They turned out delicious, chewy and crunchy, soft in the middle. My one problem is that in the last legs of the 8 mintues baketime, they spread out ALOT. They were nice and round throughout the beginning, but all of a sudden they just melted together and I had to seperate them as soon as they came from the oven. I will fiddle around with the recipe to remedy that problem. I also added skor bits to the mix to make it a little fun!

Reviewed On: Jan. 20, 2008

This recipe turned out beautifully. It was delicious, crispy, soft on the inside...I omitted the lechitin, as well as I topped mine with a good helping of sharp chaddar cheese, parmesan and italian herb medley...broiled it so that the cheese was nice and browned...delicious! I found that a half recipe made the perfect size loaf for my family.

Reviewed On: Oct. 11, 2007