This is a great recipe after I figured out what worked best for me. First, I mixed everything in the bread machine like any other dough. I split the dough in half but we like a thick crust and so no more splitting the dough. The first half, I baked on a pizza stone on the bottom shelf but will not do that again as it was tough. I refrigerated the second half and removed from the refrigerator, generously oiled a small iron skillet, sprinkled with cornmeal and "tossed" the dough by letting the weight of the dough shape the circle. (Just hold by the edge and work around in a circle until the right size.) I placed it in the pan with a piecrust edge. The crust rose on top of the warm stove while the oven was heating. Then, I put on the toppings, drizzled a little extra olive oil around the outside crust and baked on the middle rack. This was great! We want be ordering anymore Pizza Hut pizza! I don't see a need for preheating the skillet or prebaking the crust. This is a really good crust and I look forward to trying bread sticks and cinnamon sticks with it. I might try a little more sugar in the crust next time - possibly natural brown sugar, a little Italian seasoning and garlic as some suggested although, my husband said that it is perfect the way it is. Thanks for a great recipe, Jay!

Reviewed On: May 13, 2009

My mother-in-law made Japanese Fruit Cake every year for Christmas and this tastes very much like hers. My husband was very pleased. I had a lot of leftover icing so, next time, I may make 2 2-layer cakes and give one as a gift or serve one for Thanksgiving and one for Christmas. It makes a very large cake.

Reviewed On: Dec. 26, 2008

I added 1 clove of minced garlic and a seeded Roma tomato and served cold with sliced, toasted French bread. I was prepared to serve hot bruschetta but my husband liked it so well cold that he stopped the process!

Reviewed On: Dec. 26, 2008