As someone else said, this crust is more like a focaccia, but still quite good. I did as others have and used the baking powder, additional flower, and one egg. Next time I'm going to use the recommended amount of flour and see if the crust is a little lighter. Overall, we liked it a lot and I think its a good base for other recipes such as artichoke dip bread, etc. This is the first pizza dough I've made that stood up to the toppings. We'll make it again because the kids loved it.

This is a very good, and forgiving recipe as long as you do as other reviewers have done and simmer it longer. I ended up burning it a little because I didnt add water, but it was still fantastic. I've never had cilantro/lemon beef before, but I certainly will in the future. It's a great blend of flavors. It's also a great way to make use of cheap cuts of beef to stretch a dollar. Minor addition: We had some frozen shrimp in the freezer. As the beef was finishing up, I sauteed them in olive oil with some leftover cilantro. When the shrimp was nearly done, I mixed in the beef mixture and pretty much just let it warm for a few minutes. The shrimp had a nice light flavor which complemented the beef very nicely.

I cant yet review it, but wanted to thank Bill for posting this. I've often made my own, but I never paid attention to how much of each ingredient I used. The kids always liked what I whipped up, but it was honestly a little hit or miss. Thanks again!