• rhb on October 27, 2022

  Once you get the dough figured out, the pizzas turn out great. The instructions in the first part of the book are pretty convoluted. Re-writing the instructions myself was worth it. I've made the pizzas in anodized aluminum cake pans lined around the sides with parchment. This works great but using the black Lloyd pans is so much easier. I also had to bake on the low shelf of my oven to get the crust right.

Notes about Recipes in this book

• White flour dough

  • Baxter850 on December 16, 2023

    This is a good dough recipe. Still exploring. Got good rise when I baked but needed more proofing time.

• Whole grain country-style dough

  • Chibblywibbly on February 15, 2026

    A nice nutty alternative dough. Don't add more flour when it seems more like batter than dough- firm's up a lot with the folds.

• Naturally leavened dough

  • sarahawker on February 23, 2026

    This is a fantastic dough for the Detroit pizza in this book. I used the entire recipe for my 9x13 and would likely cut that by 1/3 next time as it was quite thick (or weigh it as recommended!). Flavor is fantastic. The dough was MUCH wetter than the photos suggest. I left as-is and did not add more flour, just worked that messy blob and it ended up being very nice bubbly with small bubbles.

• Crushed tomato pizza sauce

  • Acarroll on November 14, 2021

    This was really quick to throw together without cooking! The kids didn't notice it wasn't their normal jarred pizza sauce.

  • Baxter850 on December 16, 2023

    This sauce needs help if topping a detroit style pizza after cooking. Once I reduced it, it worked great. Don’t use it for DTS without reducing it first.

  • sarahawker on February 23, 2026

    Used on the Detroit style pizza and we really like it. I don't enjoy the cooked tomato sauces so this worked well for me.

• All-purpose marinara pizza sauce

  • cameron_9ui0sv on May 30, 2026

    Nice tang to the sauce and taste like my local pizzeria. I was a bit concerned with the water that is called for and used the minimum amount of 8 oz and it had a good consistency. I used Muir Glen tomato puree.

• Spicy oil [Cucina Simpatica]

  • rhb on October 27, 2022

    Simmered for two minutes instead of 10 and used less than 1 t of red pepper flakes.

• Secret sauce 1: spicy

  • Chibblywibbly on February 15, 2026

    Easy and makes the delicious pizza even better

• Secret sauce 2: medium

  • rhb on October 27, 2022

    Sauteed the garlic in some olive oil before adding. Great sauce.

• The classic red stripe

  • rhb on October 27, 2022

    We refrigerated the dough for 12+ hours for the final rise, baked on the low rack of oven, and heated the sauce before putting on the pizzas. Great pizza.

  • Baxter850 on December 16, 2023

    Chunks of cheese deflate the dough a bit. Prefer shredded cheese. Nice pizza once we dialed in the sauce. Consider adding the cheese for the Frisco halfway through cooking so it isn’t so charred. Used Muenster.

  • sarahawker on February 23, 2026

    Used the naturally fermented dough and the crushed tomato sauce. Half Brick and Half Mozz. cut in small chunks as recommended. Turned out very well, beautiful frico.

• Pepperoni deluxe

  • rhb on October 27, 2022

    Great pizza. Baked on low shelf, convection bake mode.

  • kkmatti on December 17, 2023

    Complete failure. I used the Naturally Leavened Dough recipe (which has a reasonably serious typo that repeats the instructions to refrigerate the dough, making the recipe confusing). The dough rose and was full of bubbles, but when I cooked it, it turned into a gloppy mass that didn't cook properly, couldn't be removed from the pan, and was inedible.

• Kundalini cauliflower

  • Zosia on May 10, 2020

    The zingy dressing was a very tasty way to flavour the cauliflower - I'd use it on a roasted cauliflwer side as well. I omitted the cheese from the crust so ended up using about 150g per pizza (instead of 227g). It was delicious!

• Veggie "pepperoni"

  • rhb on October 27, 2022

    Very good topping but did not taste like pepperoni!

• Lemon, broccoli, and garlic

  • rhb on October 27, 2022

    Very nice (we did not make the Lemon-Garlic Sauce).

• Focaccia bianca with herb oil

  • Zosia on May 02, 2020

    I finally had success with the white flour dough recipe with this 3rd attempt but I did make changes: I didn't use a stand mixer, mixing my dough with a danish whisk instead; I proofed the dough for only 2 hours before baking; I baked it in a cast iron pan. Based on the chart provided on page 15, I made 1/4 of the master dough recipe for a 10" pan.

• Lemon, spinach, and cheese curd

  • mjes on September 21, 2021

    I used a sourdough master dough partially because my family would give me a hard time if I didn't. I chose the simpler crushed tomato pizza sauce rather than slapping on my favorite marinara. I used local cheese curds and Asiago cheese. I was very pleased with the results and will repeat with variations.

• Eat Your Books by Jenny Hartin

  From the master of dough comes recipes and techniques to perfect your pizza making!

  Full review