Moist and delicious. I have made this twice already this summer, and with my constant supply of zucchini, I will be making it again. I made in non-stick pans with dark exteriors, so I lowered my oven temp by 25 degrees. Also, even though they are non-stick, my first batch stuck a little to the bottom of the pan, so I sprayed pam for baking on the bottom only for the second batch. Came out perfect.

Reviewed On: Jul. 29, 2009

We thought this was pretty darn amazing. I took a tip from another review and baked it on a pizza stone in my gas grill. I set the grill to high and left it there where it hovered around 450 to 500 degrees- it tasted just like something from a gourmet pizzeria. Browned and crispy on the outside, chewy, soft and moist on the inside. Word of advice: only double this recipe if you want pizza dough coming out of your ears. I didn't think it would be enough for a family of four as is, but doubling it I ended up with enough dough for 6 nice size pizzas- I ran out of cheese and made a garlic, olive oil and parmesan bread with one hunk of it. I ended up eating mine standing up because I was so busy cranking out the pies! Bonus: cool kitchen on a hot day.

Reviewed On: Jun. 4, 2009

I thought this was pretty good, however my husband didn't care for it, he thought it was too juicy! I asked him "keeper or not a keeper" and he said "not". I did bake it on a rack as others have done, and it was still a little soggy on the bottom. Oh well...

Reviewed On: Dec. 21, 2008