I made this for pan pizzas this week, doubling the recipe. When I sampled the sauce before it had "blended," it tasted acidic and somewhat bland. It definitely needed salt, more pepper flakes, and I increased the herbs, because I like spicy pizzas. After blending and baking, it was just good, but I'll try something else next time.

Reviewed On: Feb. 21, 2009

I originally made this bread, on an occasion when I had run out of milk. I increased the sugar and most of the spices. Then it was very spicy indeed, almost a meal by itself. This week I made it as a pan pizza dough, the 2-loaf recipe made about three 8-inch pan pizzas. I also used exquisite pizza sauce thanks to an earlier reviewer's suggestion. Everyone loved the pizzas, especially the "crust!" :D

Reviewed On: Feb. 21, 2009