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Showing 1-4 of 4
on November 22, 2011
For a super-quick option, this dough was really good. It rises a little due to steam, but it is still fairly dense. It bakes up nice and crisp on the outside, though. Because the dough doesn't have time to develop much flavor of its own, I definitely recommend using the herbs and parmesan. Brushing the edges with garlic butter after it comes out of the oven is also very nice.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By es alpukat
on April 19, 2008
By A Good Thing
on September 28, 2007
This was a tasty, thickish type pizza crust which the family enjoyed for lunch today. I made two crusts. One with only 1 TBS Parmesan cheese and the other with none (hubby does not like the stuff). I have to say...next time I make this I'll use the 2 TBS as called for because it was YUMMY! Made for PAC 2007. Thanks, Living4Jesus. (:people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 07, 2007
I have made this twice now and the kids love it. I did not have garlic salt so I used 1/2 tsp salt and a heaping 1/2 tsp of garlic powder. I have also made it both with and without the parmesan cheese and it tastes good both ways. I found that cooking it for the full 10 minutes results in a slightly more risen dough. The second time I made this, I cooked the dough, left it to cool and then baked the pizza with the toppings later in the day. It is a great recipe. Thanks for posting.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (152 g)
Servings Per Recipe: 8