This is the perfect pizza crust texture, and placing the dough on a preheated pan really makes a difference! But perhaps I am a purist when it comes to pizza crust - the tomato sauce and spices were a little overpowering for me. I tried this recipe again, omitting the tomato sauce and all spices except oregano, and made it into one cookie sheet size pizza, and it was absolutely the best deep dish crust! Definately 5 star with the adjustments.

Very good pizza crust, but needed a little tweaking. I added more wheat flour, used wheat germ instead of corn flour and reduced the pepper. But the pizzas turned out great, the crust is flavorful but not overpowering. Also excellent when spread with pesto instead of a tomato-based sauce.

This crust turned out just right. I didn't hav any problems with it being sticky, but I do dust my hands with flour before working with it. The flavor is great and the texture was perfect.

I love this recipe. I usually add another 1/4 cup whole wheat flour so it's not too sticky to handle.

Great,tasty crust! It was quite sticky to work with, I wound up adding a cup of flour while mixing it, and then maybe another 1/4 while kneading to keep it from gluing itself to my fingers. Whatever you do, don't forget the tomato sauce- it will taste very, very floury (but very easy to work with!) Next time I will try cutting the tomato sauce a bit and not adding extra flour and see what happens.

Easy to make, even for a guy who doesn't know how to cook... sticky though. Made it as a BBQ chicken pizza and the guys and I demo'd it fast...

Way too sticky and difficult to handle.

Super Yummy! This crust makes the pizza, I didn't change a thing- it was easy and good.

This is the only pizza crust I will make now for homemade pizzas. My husband and kids love it!

I thought the tomato in the crust competed with the toppings and was acidic tasting. It was also sticky and hard to work with. I prefer a regular olive oil crust with a tablespoon or so of Italian seasoning.

I made this over the past weekend, and the only reason I'm giving it only 4 stars instead of 5 is because, to me at least, the rosemary tended to overpower the other flavors. I will definitely make this again, only I will cut back on that particular spice. Thanks.

The sauce in the crust makes this unique-a very good crust, worth the hour or so wait.

This one was great. We added another cup of flour. Couldn't find the corn flour either, so just used more of the others. The dough was super sticky even with the extra flour, but when all was said and done, we know we'll be using this one again.

This is my new favorite pizza crust! I was skeptical adding tomato sauce, but it really adds great flavor.

I didn't have all the different flours on hand, so I made it with 3.5 Cups of all-purpose flour and the result was a wonderful crust, not sticky at all. I also added 1 teaspoon of onion and 2 teaspoons of garlic (can't get enough garlic, in spite of an allergy). Finally I dusted my pizza pans with cornmeal just for effect. Maybe it was the change in flour, but it needed 3 or so extra minutes baking. Wonderful pizza crust, thanks for sharing!

YUM! This crust is amazing. I couldn't find corn flour, so I used threw some corn meal in the blender to make it more fine, and used that. The dough (as other reviewers have said) was extremely sticky, almost more like a batter than a dough at first. I added 1/2 cup more each of all purpose and wheat flours, and then added more flour as necessary while kneading to make it smooth. My husband just has sauce and cheese on his half, while I topped mine with sauce, thin sliced roma tomatoes, broccoli, and mozzarella cheese. It was fantastico! :)