I doubled the crust portion of this recipe for our Superbowl party. Because this was the first time making it, I made a large pan of baked rigatoni as a back-up...just in case. The recipe couldn't be simpler. I made it the night before and took out the dough about an hour before everyone arrived. My husband couldn't get over the fact that we didn't have to let the dough rise on the counter, punch it down, knead it out, let it rise again. He was sure it wasn't going to work. I don't have a pizza stone, and couldn't imagine how I could preheat the pans while I was making the pizzas, so I just made them right on the pizza pans. The kids at the party were thrilled to help with the toppings and we cooked them at 550 for 9-10 minutes, on un-preheated pans. The crust came out crunchy and the flavor was marvelous. They were such a hit, the rigatoni was hardly touched!! Everone asked for the recipe. We will definitely make this again. Next time I'll try using the toppings given in the recipe. Thanks for a great new addition to our menu!!

Reviewed On: Feb. 3, 2009