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I've never eaten pizza at the Olive Garden, but this recipe turned out really good. A nice crispy base. I added a teaspoon of italian seasoning, but that's something I do with all pizza dough.
Simple and successful. We made three pizzas from this: two fairly normal hand-tossed pizzas and a Chicago-style deep dish one. All three came out great! I kneaded the dough-ball quite a while and was surprised that isn't in the directions; but one effect of kneading is that the dough must sit a while before being rolled out or it will pull back into a ball as you spread it. Made for Pick A Chef.