I tried this recipe twice. I don't know what it is, but I ended up both times with a loaf that was about a third the size it should be, and far too moist and dense. Disappointing!

Reviewed On: May 4, 2008

Fantastic! I doubled the recipe and it made two medium-thickness crusts for two large pizza pans. Prebaked them for about 5-7 minutes before adding toppings, baked another 20 minutes, added cheese, baked for 5 more. This is a keeper recipe!

Reviewed On: May 4, 2008

This is a great recipe that I turn to often. I've made adjustments too: a little more garlic because we love it, a little less breadcrumbs. I also sprinkle a liberal coat of parmesan cheese on top before baking, and turn the broiler on it for the last couple minutes so it's nice and bubbly and just starting to go brown. It's a great light meal that tastes delicious!

Reviewed On: Mar. 2, 2008