I made this dough with great results. Started with the reviewer recommended 2 1/2 cups flour, the recipe listed amount of sugar/salt/yeast, and the reviewer recommended olive oil, plus a few personal herbs and spices. I didn't have a measuring cup around so I just used a mug. It was obviously more than 1 cup so in the end more flour was needed. Kneaded the dough for about 10 minutes adding more flour when neccessary. The dough rose a little while waiting for the toppings to be prepared. Rolled out the dough, set it over sprinkled cornmeal, let it rise a little more as more toppings were prepared, and baked it for 6-8 minutes to pre-cook the surface before adding all the toppings. (It was a vegetarian pizza so all the topppings produced a good amount of moisture during cooking.) Baked it at 400 instead of 375 because the crust was already precooked, didn't require a lower heat/more time to cook through. Took about 20 minutes to nicely brown the crust and cook all the toppings.

Reviewed On: Dec. 12, 2007

This was a quick and simple recipe. Added approx 1/4 c. of organic quinoa flour and 4 minutes baking time to the initial batch. After the taste test it was decided that future batches would have less sugar. Cookies were very sweet. Texture of the cookies was perfect, not too dry or crumbly but dry and crumbly enough according to PB cookie standards. Will definitely make again. Possibly with more add-ons and variations, seems like a very good foundation for experimentation.

Reviewed On: Jul. 31, 2007

Glaze is super simple and super delicious. The photo shows the glaze before it has set so it is still shiny.

Reviewed On: Apr. 15, 2006