This crust comes out wonderfully soft and chewy, but still sturdy enough to support a loaded up pie. My seven-year-old (who is very particular about his pizza) has asked for my "special pizza" twice this week. It makes awesome breadsticks, too. I added some basil, oregano, parsley, and thyme (no idea how much, just till it looked right -- I learned to cook from my grandmother, who never measured anything :) to the dough, then rolled it into sticks and baked them for about 10 minutes. Brush the hot sticks with a little garlic butter and dust with parmesan cheese, and it's better than anything you can buy at a pizza joint!

Reviewed On: Oct. 16, 2009