I have used this as my base recipe for years now. It's a GREAT easy QUICK pizza crust as it stands. If you want it to be better - it can certainly be spruced up. It will work with combinations of whole wheat/all purpose/pastry flour, but it will require a bit more flour in the kneading process. (eyeball it).Bread flour (higher gluten content)- it really has the right consistency and it's SUPER, but a little less healthy. keep in mind though that it's only 2 cups of flour - which is pretty impressive. I usually use about a tbsp. of instant dry yeast, b/c that's what I have on hand (bought in a big package)- and let it rise as long as possible - an hour is great. The less time it rises - the thinner crust you'll work with - the longer it rises - the bigger thicker crust you'll get. If you are going to make grilled pizza - let it rise for an hour+. I DO ADD various italian spices to spruce it up a little. I am grateful for this recipe. yes, play with it. Knead it a little longer, add a bit more flour - that's what cooking is all about! But this is the BEST BASE I've found for a good easy and quick pizza dough!!

Reviewed On: Apr. 26, 2011

This recipe works for me! For a "frosting" recipe without shortening - this one does the trick. I've made it a few times and I add a little more vanilla and a little less water. It works every time. Double the recipe for frosting to spare - otherwise it's just enough for a spread on a small round cake.

Reviewed On: Apr. 8, 2011

Very good. I used whole wheat white flour, ground flax seed instead of oat bran, added an extra banana and omitted the oil and decreased the sugar by 1/4 of a cup. Pretty awesome muffin. Very sweet and got the big muffin top. It took longer than 18 minutes to cook, but i did a double batch.

Reviewed On: Jan. 18, 2011