This is a great recipe - pretty easy, once you get the hang of it. A few tips: 1. It's better w/bread flour 2. I cut mine into 4 dough balls 3. To refrigerate, coat each dough ball lightly in olive oil and put in a quart-size baggie. Good for up to 6 days. Roll out into pizza shape and use when ready. 4. To freeze, do the same as above but then freeze. When ready to use, defrost in the fridge. Roll out into pizza shape and use as usual. 5. Preheat oven to 500 w/pizza stone inside 6. Dust cornmeal on a pizza peel and place your dough on top (you can roll it out on this as well). Don't top it until right before you put it in the oven. 7. Pizza cooks FAST - like 6 minutes or so

Reviewed On: Aug. 23, 2009