TheGizzy Recipe Reviews (Pg. 1) - Allrecipes.com (12477473)

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Pretty Chicken Marinade

Reviewed: Mar. 11, 2013
I'm not even sure what prompted me to try this marinade. I'm a very picky eater, and I tend to "stick with what I already know I like" when it comes to certain things. I've been using the same 4 reliable marinades for years because of this. But this was simply out of this world. I set my chicken to marinade about 4 hours and then my husband put it on the grill. I am so impressed with how moist and flavorful it turned out. We were arguing over who got the leftovers (I won :p )! I'm making this again tonight, and realized I hadn't left a review, so I needed to correct that. Thanks so much to the person who submitted this... my family is so glad to have a new "flavor" in our marinades!
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Pizza Dough I

Reviewed: Nov. 4, 2012
For a quick & easy, no fuss crust for a pizza or calzone, this works great. All these reviews saying "you need to let it rise," or "you have to proof the yeast exactly 10.3 minutes in a 72.9 degree room" - ignore them. Follow the recipe, as written - toss the dry ingredients together, add the wet, mix it all up well, make a ball & roll or spread it out. EXACTLY...AS...WRITTEN. If you're looking for some fancy crust that you can spend 5 days making, this recipe doesn't claim to be that. But if you've got a hankering for a quick pizza & it's the middle of the night & you've got all the topping but no crust? This is going to do you just fine. You can add some herbs, brush it with olive oil, or tweak it if you want - that's fine. But you don't NEED to do any more than the instructions say in order to have a fully functional, perfectly acceptable, basic pizza crust.
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Jay's Signature Pizza Crust

Reviewed: Apr. 15, 2011
After using Allrecipes for years, I was finally motivated to register just so I could comment on this recipe. I grew up in Chicago, and I am VERY picky about pizza crusts. Thus far, we've only made this once (tonight!) but I can already see what amazing potential this recipe has. I cut the recipe in half, and ended up only using 2/3rds of it to make my crust. It still was not quite as thin as I prefer, but that was by choice since this was a first attempt. I baked it on a pizza stone which I'd rubbed down with olive oil & pre-heated in a warm oven. I also used garlic salt instead of salt, and added a bit of garlic powder (1/4t), onion powder (1/4t) & oregano (1/2t) and about 1/2t more olive oil. I also brushed the crust with some melted butter & minced garlic. I ended up using more flour than the halved recipe called for. It's one of those things I think you have to sort of "eyeball." You just know when it's right. I believe this crust will make excellent deep dish pizza as well, and plan to try that next week. I also plan to try using 1/4 of the full recipe to make a very thin crust pizza (think Giordano's or Aurelio's). My family was very pleased with the results of tonight's adventure. This was nowhere near as difficult as one might expect. One more note: I think it's necessary to use more sauce on the pie than one would normally expect, simply because of the nature of the dough.
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