Very flavorful and tender. I marinaded it overnight. I did add some olive oil... In general this could have used some salt, something that was overlooked in the recipe. I will try this again, then again I'll add some sea salt.

Reviewed On: Oct. 7, 2009

Okay I made this recipe today, it came together easy and I like others had to use more flour than the recipe called for. After the rise, a professional pizza maker, made these comments. "It didn't stretch easy and tore. Thought it tasted a bit too salty (I used the 1 tsp sea salt)." On a personal note, the dough did rise well and tasted good too. A good dusting of corn meal on the pizza stone is highly recommended. Over all, it is a fairly good recipe, definately needs some tinkering with. I might give it a try some other time...

Reviewed On: Apr. 10, 2009

I tried this recipe and got rave reviews from co-workers.friends and family. The directions are a bit confusing and I added a half teaspoon of salt. Additionally I used half semisweet chocolate chips and white chocolate chips and instead of drooping by teaspoon I formed the batter into a log, wrapped in plastic wrap and refrigerated it for an hour, I sliced about half inch slices off and it made prefect cookies. One more thing I used half butter and half butter flavored shortening, this made a very soft and chewy cookie! The dierctions should read: 2: Cream together sugars, eggs, butter, and vanilla. Gradually add sifted flour, cocoa powder, salt and baking soda. *If using the log concept, bake for 9-10 minutes at 350 degrees F.

Reviewed On: Dec. 5, 2007