I have now made this recipe half a dozen times, and every time it gets better (probably because my technique is improving!). I haven't had to add a thing to the recipe to make it come out great. I would recommend using a wheat flour made of finely ground winter wheat, like Bob's Red Mill, if you can get it. The texture is much more chewy than if you use a coarsely ground flour. And don't bother freezing this bread, because your family is going to eat it so fast it won't have time to stale! It does freeze well, though.

Reviewed On: Nov. 10, 2009

This recipe was easy to follow and came out perfect the first time! I used regular active yeast and was sure to use very warm (120 degree) water. I used f2 cloves of fresh garlic instead of the garlic powder, dried rosemary and basil from my garden, and omitted the mozzarella since I had none on hand. The crust came out golden, and the bread was tender and flavorful. A perfect accompaniment for pasta tonight! This may wind up being my go-to for pizza crust. I will try doubling next time.

Reviewed On: Nov. 2, 2009