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.

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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.

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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.

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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! :)

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Reviewer:

SOLOEBE

Cooking Level: Beginning

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

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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.

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Reviewer:

sheljohnson

Reviewed: Apr. 25, 2010

The flavor was amazing! My husband and I both noticed that it is a filling slice of pizza with this crust. I did have to add quite a bit of flour while kneading it as the dough was too sticky to work otherwise. I substituted 3 TBS of Italian seasoning instead of the rosemary, oregano, and basil, because I did not have them separately. I also added garlic to the crust mix (we like garlic at our house!) I was skeptical of the tomato sauce at first, but it was delicious!

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Reviewer:

Megan G.

Reviewed: Jan. 11, 2010

I can't truly review this because I used whole wheet flour and corn meal for the recipe. I also had to keep adding more flour to it. With all that though, it still turned out the best whole wheat crust that I've made so far. It was really good.

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Reviewer:

GLSCUMMINS

Cooking Level: Intermediate

Reviewed: Oct. 2, 2009

I can only give this 2 stars because as written it simply is not dough. It was way too wet. It's got great ingredients and on paper it was a stand out from the rest. Due to how sticky it was, I threw it out and started over making modifications. Modified, if interested, I used about 1 cup of water, 1/4 cup tomato sauce, 1/2 cup corn flour and 2 cloves roasted garlic, only 1/2 tsp italian seasoning blend b/c I was making it into mexican pizza....hardly the original recipe. I rolled it thin and heated my stone to 500 instead of 450...we don't like crust too chewy.

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Reviewer:

Mommy3xyz

Cooking Level: Expert

Reviewed: Sep. 16, 2009

This is the best homemade pizza crust that my husband and I have ever had. I think the secret is the tomato sauce and herbs in the crust along with different kinds of flours. Highly recommend as is.

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