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"I have a good go-to recipe for NY style pizza but it has to develop over 18 hours. I needed something quick and this turned out to be a very nice alternative. The dough was supple, elastic, and very easy to work with. Yields a couple of good tasting crusts."
Mar 6, 2009 on Food.com
"Great stuff! The dough is wonderful to work with-- smooth and elastic, not sticky-- and the buns taste great. I would definitely make these again."
Aug 30, 2008 on Food.com
"Thick, chewy, slightly sweet. Very filling. Very good deep dish style."
May 19, 2008 on Food.com