I really like the end result of the recipe. I was not able to find wheat germ so I used milled flax instead. Also, I had to use a generous handful of wheat flour to help the dough from being impossibly sticky when kneading it. I allowed it to rise for 10 mins in an olive oil greased bowl covered with plastic wrap. I then pushed it to the edges of my pizza pan and allowed it to rise for an additional 10 mins. I then baked it in a 375 oven for 10 mins. I finally topped it with sauce and cheese and baked for 15 mins. Good flavor, very tender and didn't "sag" when slice was held up.
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