These are a serious sugar overdose. Super dense, super full of sugar. I use sweetened condensed milk instead of just evaporated, and devils food cake instead of German chocolate. I've had people pay me to make them time and time again. Not for the faint at heart.

Reviewed On: Jul. 31, 2009

Finally a pizza crust that's thick and chewy! Delicious! I did sprinkle the crust with a little garlic powder, oregano, and Parmesan cheese before spreading on sauce and toppings. NOTE: Add more than 2 cups of flour before trying to mix until it's not 'sticky' as the instructions indicate. My hand's were covered in sticky dough until I added at least 3 1/2 cups total. I suggest at least 3 cups of flour before adding extra and kneeding. I also don't suggest pouring it on a 'well floured' surface. Just keep working with the dough in the bowl and it will save you a lot of hassle and clean-up. NOTE: This should make about 4 medium sized pizzas. You can freeze the rest of the dough for up to 6 months. Just roll out 10" rounds onto well oiled parchment paper (make sure all sides of paper that touch the dough are well oiled. Wrap tightly in plastic wrap to store. When you're ready to use the dough, let it thaw 30 minutes on counter before topping and baking.

Reviewed On: Jun. 29, 2009

Awesome awesome awesome. I wouldn't change a thing about this recipe. I find it funny that other reviewers find it too spicy. I am very sensitive to spicy food, and have no problem with this sauce. I didn't use anchovy paste, nor marjoram. I doubled the oregano since I didn't use the marjoram (wouldn't even know where to look for this spice). This is enough to make 3-4 medium size pizza's, depending on how much sauce you like. This is my new go-to pizza sauce recipe. Delish!

Reviewed On: Jun. 29, 2009