"Very yummy. I've made this several times over the last year. It's almost too flavorful with all the toppings. I usually make it plain with just the olive oil and maybe some rosemary. I cut back on the salt because I knew it'd be too much w/ the parm & olives, but when making it more plain, I use the full amount. I think people are having trou"

"I LOVE bran muffins, but I did not like these really at all. They did not rise well, they were way too moist, and the chunks of banana were unpleasant (probably because they were pockets of moisture). I tried baking them longer, but that didn't help. Most muffins are baked at a higher temp, so I also tried turning the oven up to 400, which didn"

"Excellent! I put lots of black pepper on it and that really showed through. I cut my meat into smaller pieces to reduce cooking time because I started my roast so late in the day. I reduced the red pepper flakes to 1/2 tsp, but I roasted 2 hungarian hot pepper with the bell peppers for a little extra kick. Used bottled giardinara, which was a""

"This dish was lacking in taste and zing (and salt since the directions didn't specify an amount and warned about adding too much. In addition, the recipe itself did not include one of the main flavor component, a sofrito that the author labels as sazon seasoning. I found it on her website (pujolskitchen . com. I had trouble getting my chicken t""

"I, too, thought the recipe must be off. There is NO way someone could make any type of bread with that ratio of flour and water. I still wanted to try it though. SO...I reduced all ingredients (aside from the water by 1/10th. (i.e. I used 2 cups flour. Then I just added water until I had a decent dough consistency. I ended up using 1 1/3 cups water. This was a VERY tight dough, which was not at all what I had expected. We made the pizzas today (I made two with the quantity of dough I had and the crust was great. Light and crackery, which is something I've not been successful in making with other recipes. So, I would definitely use the recipe again, but I'll continue playing with quantities. Oh...and I really don't know why it calls for so much yeast. ??

Second time around, I added 1/2 cup sourdough starter and this crust ROCKED!!"

"Second time around, I added 1/2 cup sourdough starter and this crust ROCKED!!"

"I, too, thought the recipe must be off. There is NO way someone could make any type of bread with that ratio of flour and water. I still wanted to try it though. SO...I reduced all ingredients (aside from the water) by 1/10th. (i.e. I used 2 cups flour). Then I just added water until I had a decent dough consistency. I ended up using 1 1/3 cups water. This was a VERY tight dough, which was not at all what I had expected. We made the pizzas today (I made two with the quantity of dough I had) and the crust was great. Light and crackery, which is something I've not been successful in making with other recipes. So, I would definitely use the recipe again, but I'll continue playing with quantities. Oh...and I really don't know why it calls for so much yeast. ??