This is really good! I've never made a punch/rise dough but I don't feel the need to now. I should note that it makes a very thick doughy crust, which I like but some don't. I give a hearty second to the suggestion another reviewer made to mix some italian seasoning with the olive oil before adding it to the mix. All-purpose flour works okay but I really think the bread flour is the way to go. The crust can be a tad dry and the remedy I use is to rub a little olive oil over the crust and, if you're feeling particularly decadent (which I almost always am), sprinkle some parmesan cheese on it too. It adds a fantastic flavorful crisp and makes me glad Boyfriend doesn't like the corners as much!

Reviewed On: Aug. 30, 2010

I thought this was great! I had neither green pepper nor onion so I just left them out (added onion powder instead). The sauce had a great flavor and I thought there was a sufficient amount; I wonder if those lamenting a lack of sauce used a whole box of pasta instead of the prescribed 8 oz. I added a box of frozen spinach (thawed and drained) just because I had it and was in the mood for spinach. Having added spinach I felt justified in replacing the cheddar with a sprinkling of feta. I think it would have been great exactly as written though! I'm looking forward to having it for lunch today!

Reviewed On: Apr. 29, 2010

Thank you thank you THANK YOU!!! I've been wanting to try to make my own iced coffee for months now but never knew where to start. Your recipe gave me the measurements and confidence I needed! I used a packet of splenda instead of the sugar and added some french vanilla coffee mate. Yum!

Reviewed On: Aug. 18, 2009