"Only rating the pizza dough, it was excellent and simple. It is also patient. I put dough balls in gallon zip bags in the fridge one time and used over the course of a week. They still baked up perfectly. I used a pizza stone in the oven at 500oF since I do not have a grill anymore. If you do, use cornmeal not flour on the bottom to dust the "

"This recipe was a flop for me several times. Please try these changes if you’ve had problems:
1 Halve the salt if you have regular salt.
2 With the risk of sounding like Ms. Paula Deen, use 5-6 Tb softened not melted butter and double the cinnamon in the filling.
3 I'm not sure if there is a rule on Food Network on temperatures for foods that"