My real rating for this recipe would be 4 3/4 stars, if I could do such a thing. I followed the original directions (no extra resting time or herbs; the only difference was that I used Kosher salt, because I always do) and got a 12 inch crust that was a nice thickness, crusty on the outside and chewy on the inside. The texture of this crust is FANTASTIC. The single slight problem I had with this dough is that my batch had a VERY yeasty flavor. I like the flavor of yeast bread a lot, but the yeast was slightly overpowering, possibly because I did just some veggie and olive oil toppings without sauce or cheese. Overall, especially for the speed and ease with which this can be made, this recipe is really great.

Reviewed On: Mar. 27, 2009