Reviewed: Feb. 15, 2013

This crust is amazing! I cut the amount of tomato sauce in half to make it less sticky, followed some previous reviewers on using Italian seasoning, but I still added the basil and oregano, and I used all whole wheat flour (3 1/4 cup)...and I let it rise all day under a damp towel...my family loooved this recipe! We will definitely be making it a permanent fixture!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BowdoinAlum1991

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Jan. 24, 2013

Yummy! I had to add quite a bit more flour, and the dough was real sticky but it turned out delicious! Also, I increased the bake time to 20 minutes to get the desired doneness.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

trolt

Cooking Level: Intermediate

Reviewed: Aug. 24, 2012

for corn flower try using semolina. I am going to try this recipe using semolina for corn flower.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mzzg

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: May 31, 2012

This was an extremely simple recipe, and very tasty. My DH and I have very different diets, so I made 6 small pizza rounds that we could top per our tastes/dietary restrictions. The 3 that weren't used are waiting for the next pizza night in the freezer(pre-baked, of course!)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cookie martin

Cooking Level: Expert

Home Town: Clear Lake, Iowa, USA

Living In: Deer Park, Texas, USA

Reviewed: Jan. 29, 2012

Having read the other reviewer's comments, I resorted to using 1 heaping T. tomato paste instead of the more liquid tomato "sauce" listed; even then, the dough was quite wet. That is not the reason I rated this a three, however. I used a preheated pizza stone and just was not impressed with the lack of airy-ness...crispiness in the final product. My SIL and DH both liked it, however, as it was. This is not going to be my "go to" recipe, but by reducing the liquid, it might be yours.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Hezzy_tant_Cook

Cooking Level: Intermediate

Reviewed: Oct. 10, 2011

One of my favourite dough recipes ever. It can be difficult to work with, but the taste is worth the effort. I use about half the rosemary.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

johosh

Reviewed: Sep. 5, 2011

Tried it today. Very hard to work with and messy, but was very tastey. Needs to cook about 1 or 2 minuets longer for the crust. Didn't have wheat flour subsituted rye.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ron

Reviewed: Apr. 10, 2011

Very soft crust, okay taste. I had to add more flour as dough was over-sticky. I think I prefer more crusty, chewy, unflavored crusts. But this was interesting to try! :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SOLOEBE

Cooking Level: Intermediate

Reviewed: Dec. 29, 2010

It was great once I added the extra flour that other reviews have mentioned. I made it for my parents and if you don't have a pizza stone you need to cook it at 375 for about 20 minutes

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tyva

Reviewed: Jul. 10, 2010

This is a followup to say the crust was the best I've ever made. I stand by my decision to add 3 cups of extra flour. It has excellent texture and flavor, and was easy to roll out.

Was this review helpful? [ YES ]
1 user found this review helpful