AllRecipes Detail Scraper 🍳

Extract comprehensive recipe details from AllRecipes.com, one of the world's largest food websites. This actor helps you gather rich recipe data including ingredients, cooking instructions, nutritional information, user reviews, and more.

🎯 Use Cases

• Build recipe databases and cooking apps
• Analyze cooking trends and popular recipes
• Research food preferences and user feedback
• Track recipe ratings and reviews
• Collect nutritional information for dietary analysis
• Monitor recipe modifications and updates

✨ Features

• 📝 Detailed recipe information extraction
• 🥗 Complete ingredient lists with measurements
• 👨‍🍳 Step-by-step cooking instructions
• 📊 Nutritional facts and values
• ⭐ User ratings and reviews
• 🕒 Cooking and preparation times
• 📸 Recipe images and video details
• 📱 Social media sharing statistics

🔍 Output Data Structure

For each recipe URL, the actor extracts:

• Recipe name and description
• Author information
• Publication and modification dates
• Ingredient list with measurements
• Detailed cooking instructions
• Nutritional information
• User reviews and ratings
• Recipe categories and cuisine type
• Media content (images, videos)
• Preparation and cooking times
• Serving size information

⚙️ Technical Details

• Built with Puppeteer and Crawlee
• Handles rate limiting and blocking
• Uses stealth plugins for reliable scraping
• Supports concurrent processing
• Memory-efficient data handling

📝 Notes

• Respect AllRecipes.com's terms of service and robots.txt
• Consider implementing appropriate delays between requests

Input Example

A full explanation of an input example in JSON.

1{
2    "recipeUrls": [
3        "https://www.allrecipes.com/recipe/14522/pizza-on-the-grill-i/"
4    ]
5}

Output sample

The results will be wrapped into a dataset which you can always find in the Storage tab. Here's an excerpt from the data you'd get if you apply the input parameters above:

And here is the same data but in JSON. You can choose in which format to download your data: JSON, JSONL, Excel spreadsheet, HTML table, CSV, or XML.

1[
2    {
3        "recipeUrl": "https://www.allrecipes.com/recipe/14522/pizza-on-the-grill-i/",
4        "data": {
5            "@context": "http://schema.org",
6            "@type": [
7                "Recipe",
8                "NewsArticle"
9            ],
10            "headline": "Pizza on the Grill",
11            "datePublished": "1999-09-03T16:46:58.000-04:00",
12            "dateModified": "2024-04-05T10:02:44.434-04:00",
13            "author": [
14                {
15                    "@type": "Person",
16                    "name": "Allrecipes Member"
17                }
18            ],
19            "description": "Pizza on the grill is a great way to make restaurant-quality pizza at home, or rather in your backyard! Learn all the tricks with this easy recipe.",
20            "image": {
21                "@type": "ImageObject",
22                "url": "https://www.allrecipes.com/thmb/hgzWSabDt7IOkO1Btt8Q37Jg2Sg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/14522-Pizza-On-The-Grill100-4x3-a8027c29a77c41468ad65b0f439b0d50.jpg",
23                "height": 1125,
24                "width": 1500
25            },
26            "video": {
27                "@type": "VideoObject",
28                "contentUrl": "https://content.jwplatform.com/videos/XlsI4jWl-K3AjnAEN.mp4",
29                "description": "Bring pizza to your backyard summer parties using this delicious homemade pizza recipe. In this video, Nicole shows you how to make grilled pizza with pepperoni and black olives. With a dough that’s made from scratch, knead and shape it before placing the dough on the grill. Top it with pizza sauce, cheese, and whatever toppings you prefer on your pizza. The heat from the grill gives the pizza a crunchy texture and a tasty flavor that beats what an oven could do!",
30                "duration": "PT2M39S",
31                "name": "How to Make Grilled Pizza",
32                "thumbnailUrl": "https://cdn.jwplayer.com/v2/media/XlsI4jWl/poster.jpg?width=720",
33                "uploadDate": "2023-05-19T14:36:52.155-04:00"
34            },
35            "publisher": {
36                "@type": "Organization",
37                "name": "Allrecipes",
38                "url": "https://www.allrecipes.com",
39                "logo": {
40                    "@type": "ImageObject",
41                    "url": "https://www.allrecipes.com/thmb/Z9lwz1y0B5aX-cemPiTgpn5YB0k=/112x112/filters:no_upscale():max_bytes(150000):strip_icc()/allrecipes_logo_schema-867c69d2999b439a9eba923a445ccfe3.png",
42                    "width": 112,
43                    "height": 112
44                },
45                "brand": "Allrecipes",
46                "publishingPrinciples": "https://www.allrecipes.com/about-us-6648102#toc-editorial-guidelines",
47                "sameAs": [
48                    "https://www.facebook.com/allrecipes",
49                    "https://www.instagram.com/allrecipes/",
50                    "https://www.pinterest.com/allrecipes/",
51                    "https://www.tiktok.com/@allrecipes",
52                    "https://www.youtube.com/user/allrecipes/videos",
53                    "https://flipboard.com/@Allrecipes",
54                    "https://en.wikipedia.org/wiki/Allrecipes.com",
55                    "http://linkedin.com/company/allrecipes.com"
56                ]
57            },
58            "name": "Pizza on the Grill",
59            "aggregateRating": {
60                "@type": "AggregateRating",
61                "ratingValue": "4.8",
62                "ratingCount": "444"
63            },
64            "cookTime": "PT15M",
65            "nutrition": {
66                "@type": "NutritionInformation",
67                "calories": "212 kcal",
68                "carbohydrateContent": "22 g",
69                "cholesterolContent": "11 mg",
70                "fiberContent": "1 g",
71                "proteinContent": "6 g",
72                "saturatedFatContent": "3 g",
73                "sodiumContent": "399 mg",
74                "sugarContent": "1 g",
75                "fatContent": "11 g",
76                "unsaturatedFatContent": "0 g"
77            },
78            "prepTime": "PT45M",
79            "recipeCategory": [
80                "Dinner"
81            ],
82            "recipeCuisine": [
83                "Italian"
84            ],
85            "recipeIngredient": [
86                "1 cup warm water (110 degrees F/45 degrees C)",
87                "1 (.25 ounce) package active dry yeast",
88                "1 pinch white sugar",
89                "3.3333332538605 cups all-purpose flour",
90                "1 tablespoon olive oil",
91                "2 teaspoons kosher salt",
92                "2 cloves garlic, minced",
93                "1 tablespoon chopped fresh basil",
94                "0.5 cup olive oil",
95                "1 teaspoon minced garlic",
96                "0.25 cup tomato sauce, divided",
97                "1 cup chopped tomatoes, divided",
98                "0.25 cup sliced black olives, divided",
99                "0.25 cup roasted red peppers, drained and chopped, divided",
100                "2 cups shredded mozzarella cheese, divided",
101                "4 tablespoons chopped fresh basil, divided"
102            ],
103            "recipeInstructions": [
104                {
105                    "@type": "HowToStep",
106                    "image": [
107                        {
108                            "@type": "ImageObject",
109                            "url": "https://www.allrecipes.com/thmb/YfK_JWl5c1bIVYUeb2fQz3mIyvk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/14522-Pizza-On-The-Grill084-step1-e860fd63c5fc4b2e8730386d3c1a197b.jpg"
110                        }
111                    ],
112                    "text": "Gather all ingredients."
113                },
114                {
115                    "@type": "HowToStep",
116                    "image": [
117                        {
118                            "@type": "ImageObject",
119                            "url": "https://www.allrecipes.com/thmb/H4XIXOEx8rXC-NpevHgPS1SZbvE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/14522-Pizza-On-The-Grill085-step2-251baa077a9f4f239aae5f380b778a94.jpg"
120                        }
121                    ],
122                    "text": "Make dough: Pour warm water into a large bowl; dissolve yeast and sugar in warm water. Let stand until yeast softens and begins to form a creamy foam, about 5 to 10 minutes."
123                },
124                {
125                    "@type": "HowToStep",
126                    "image": [
127                        {
128                            "@type": "ImageObject",
129                            "url": "https://www.allrecipes.com/thmb/R_2StKKGT2xnqfKITlFWso5sR7k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/14522-Pizza-On-The-Grill086-step3-9b0c2e734c3247b097cd3973bd25eb2e.jpg"
130                        }
131                    ],
132                    "text": "Mix in flour, 1 tablespoon olive oil, and salt until dough pulls away from the sides of the bowl."
133                },
134                {
135                    "@type": "HowToStep",
136                    "image": [
137                        {
138                            "@type": "ImageObject",
139                            "url": "https://www.allrecipes.com/thmb/8eqTcEuCCSVYwA0pb4z_PeFVph4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/14522-Pizza-On-The-Grill087-step4-764959af4c1e44b5998bcb56e7441ac0.jpg"
140                        }
141                    ],
142                    "text": "Turn onto a lightly floured surface. Knead until smooth, about 8 minutes."
143                },
144                {
145                    "@type": "HowToStep",
146                    "image": [
147                        {
148                            "@type": "ImageObject",
149                            "url": "https://www.allrecipes.com/thmb/cDIAMlCFTk_SD1CrGyS7_w3QweY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/14522-Pizza-On-The-Grill088-step5-67e5ec8aa52245f0a271a6672e89c909.jpg"
150                        }
151                    ],
152                    "text": "Place dough in a well-oiled bowl and cover with a damp cloth."
153                },
154                {
155                    "@type": "HowToStep",
156                    "image": [
157                        {
158                            "@type": "ImageObject",
159                            "url": "https://www.allrecipes.com/thmb/ObOwO-P1179joQ7-tFld8iANiFw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/14522-Pizza-On-The-Grill091-step8-4c2657cc05b040aaa399cbb2c532cd96.jpg"
160                        }
161                    ],
162                    "text": "Set aside to rise until doubled, about 1 hour. Punch down; knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again."
163                },
164                {
165                    "@type": "HowToStep",
166                    "image": [
167                        {
168                            "@type": "ImageObject",
169                            "url": "https://www.allrecipes.com/thmb/PTLl0ScvvUqNNsik03FcjL01Pv4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/14522-Pizza-On-The-Grill089-step6-c8129d968bcb44b38a1e232e7ad9a49d.jpg"
170                        }
171                    ],
172                    "text": "Meanwhile, make garlic oil: Combine 1/2 cup olive oil with minced garlic in a microwave-safe cup or bowl. Heat for 30 seconds in the microwave."
173                },
174                {
175                    "@type": "HowToStep",
176                    "text": "Preheat an outdoor grill for high heat; brush the grate with garlic oil."
177                },
178                {
179                    "@type": "HowToStep",
180                    "image": [
181                        {
182                            "@type": "ImageObject",
183                            "url": "https://www.allrecipes.com/thmb/YMsiDLHEQN9du4YWeSFgiDoKAyU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/14522-Pizza-On-The-Grill092-step9-40fea257ae1f43f99d4556db7bb5f32f.jpg"
184                        }
185                    ],
186                    "text": "Make pizzas: Punch down dough and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick."
187                },
188                {
189                    "@type": "HowToStep",
190                    "image": [
191                        {
192                            "@type": "ImageObject",
193                            "url": "https://www.allrecipes.com/thmb/lncOsV6dPNWzP5-N0cOBRBzz9Ek=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/14522-Pizza-On-The-Grill093-step10-6aec17ffdbd246fb8d7dcf283d4c3bbb.jpg"
194                        }
195                    ],
196                    "text": "Carefully place one piece of dough on the hot grill. Dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn dough over using two spatulas."
197                },
198                {
199                    "@type": "HowToStep",
200                    "image": [
201                        {
202                            "@type": "ImageObject",
203                            "url": "https://www.allrecipes.com/thmb/7FxTK8GHEKI2qORQJYNEDNOxLhM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/14522-Pizza-On-The-Grill094-step11-494736f8c5274578b4a17444e52ec24e.jpg"
204                        }
205                    ],
206                    "text": "Working quickly, brush garlic oil over crust."
207                },
208                {
209                    "@type": "HowToStep",
210                    "image": [
211                        {
212                            "@type": "ImageObject",
213                            "url": "https://www.allrecipes.com/thmb/vl59_UAdV9o6IHJi9VQfyT-Fp0M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/14522-Pizza-On-The-Grill095-step12-a69d3d4051ba4f31876e9a68db2a795b.jpg"
214                        }
215                    ],
216                    "text": "Top with 1/2 of each of the following: tomato sauce, chopped tomatoes, olives, red peppers, cheese, and basil."
217                },
218                {
219                    "@type": "HowToStep",
220                    "image": [
221                        {
222                            "@type": "ImageObject",
223                            "url": "https://www.allrecipes.com/thmb/hgzWSabDt7IOkO1Btt8Q37Jg2Sg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/14522-Pizza-On-The-Grill100-4x3-a8027c29a77c41468ad65b0f439b0d50.jpg"
224                        }
225                    ],
226                    "text": "Close the lid and cook until cheese melts. Remove from grill and set aside to cool for a few minutes. Repeat with second piece of dough."
227                }
228            ],
229            "recipeYield": [
230                "16"
231            ],
232            "totalTime": "PT180M",
233            "review": [
234                {
235                    "@type": "Review",
236                    "reviewRating": {
237                        "@type": "Rating",
238                        "ratingValue": "5"
239                    },
240                    "author": {
241                        "@type": "Person",
242                        "name": "Sherri Snyder Zerbe"
243                    },
244                    "reviewBody": "I had heard of grilled pizza but was afraid to try it. It's quite a production, that after 4 times in 4 weeks, we've got down to a science. The first time he made it he burnt most of the crusts. It definitely helps to have two people working together. I didn't make the crust. I used frozen dough balls from Sams Club thawed, cut in half, and rolled out thin to fit the grill shape. 2 dough balls will give you 4 nice sized pizzas. I also precooked the toppings because you can't let it on long enough to cook them. I use finely shredded cheese because it melts faster. Ragu pizza sauce tastes great. He sprays the grill with a little pam before putting crust on. Husband said we'll never go back to baking them in the oven, even during the winter. You've got to try this one!"
245                },
246                {
247                    "@type": "Review",
248                    "reviewRating": {
249                        "@type": "Rating",
250                        "ratingValue": "5"
251                    },
252                    "author": {
253                        "@type": "Person",
254                        "name": "MissKitty"
255                    },
256                    "reviewBody": "Great Recipe! We took some of the other reviewers' suggestions and made 3 or 4 smaller crusts (makes it easier to flip the crusts). We also cooked on a low temp setting on the BBQ and cooked our crusts on top of tinfoil, rather than directly on the grates of the BBQ. We didn't rub olive oil on the crusts, and they turned out fine. You do want to work quickly when putting on the toppings, having everything ready to go. We pre-cooked most of our toppings, which we highly recommend as it doesn't take the crust long to cook. We used homemade pizza sauce, pre-shredded mozzarella, pre-cooked chicken (cubed), raw spinach leaves, fresh basil leaves, and caramelized onions/garlic. Thanks for a great recipe, Doug!",
257                    "datePublished": "2014-09-08T12:18:00.910Z"
258                },
259                {
260                    "@type": "Review",
261                    "reviewRating": {
262                        "@type": "Rating",
263                        "ratingValue": "5"
264                    },
265                    "author": {
266                        "@type": "Person",
267                        "name": "Brittany Drenth"
268                    },
269                    "reviewBody": "I've made this twice now. The first time for my in-laws. I grilled up some onions and roasted a red pepper, mushrooms, etc for toppings and some fresh mozzarella slices. I don't think they'd every had a wood-fire grill style pizza like this (and the one in the picture for the recipe) so my mozzarella didn't go very far lol I had to explain that you kind of just plop it around and the sauce comes through instead of covering with cheese like a regular pizza.....Anywhoo, I used the most amazing marinara that I order on Thrive Market....It's made me a snob, I won't use anything besides that or homemade. It is SO GOOD, especially on this crust recipe. I followed the directions exactly except maybe the grilling part. I tend to get my grill super hot while rolling out the first dough ball really thin. I roll it out on a piece of oiled foil, and plop it down on the grill grate and turn my grill to a medium temp, over direct heat. While it cooks I roll out the next one. I cook one side at a time for all of them and set them on a wire rack so the steam doesn't make them soggy. Then people top them, and we plop them back on the grill to cook the other side and heat the toppings. The second side I do on low to start until the cheese melts, and then crank it up to medium to brown it a little and crisp it up. That's just what worked for my grill and routine. This is an awesome recipe, I also use them for pitas....picture this as a pita with a nice Greek salad.....mhmm. The he",
270                    "datePublished": "2019-05-16T14:14:50.170Z"
271                },
272                {
273                    "@type": "Review",
274                    "reviewRating": {
275                        "@type": "Rating",
276                        "ratingValue": "5"
277                    },
278                    "author": {
279                        "@type": "Person",
280                        "name": "OBNURSE"
281                    },
282                    "reviewBody": "Wow!!! Our Sunday night tradition for years has been to make a whole wheat crust pizza. I've tried many recipes and finally bought a pizza stone. Never has it come out the same way twice. The pizza stone in the oven helped with the crunchiness. So that was improvement. Then I said why waste the beautiful weather and my gas grill? Found this recipe and used about 4 cups whole wheat flour, 1 T yeast, 1/2 tsp sugar and almost 2 cups water in my bread machine. I eyeballed the consistency so it held together well but was still sticky, letting the machine mix for 8 minutes. Let it go through two rises, fired up the grill, and away we went! The only thing I'd do differently next time is make two small pizzas instead of one mega rectangle. Don't know what I was thinking - it was a challenge to work with! But I convinced it to work, hubby helped me with the first flip so we were ok. We put onions, green peppers, mushrooms, and I had pepperoni on my side. Sooooo good. I can predict that we will be spending future Sundays overt the grill, weather whatever! Thanks for this wonderful recipe!",
283                    "datePublished": "2013-05-06T16:12:30.367Z"
284                },
285                {
286                    "@type": "Review",
287                    "reviewRating": {
288                        "@type": "Rating",
289                        "ratingValue": "5"
290                    },
291                    "author": {
292                        "@type": "Person",
293                        "name": "cheriei"
294                    },
295                    "reviewBody": "This dough is wonderful! Even better if you make it a day before and refrigerate. Rather than use sauce I marinate Roma tomatoes in olive oil with slivers of fresh basil and minced fresh garlic for an hour or so. Brush the dough on top withe marinate oil, flip that side down to cook, , brush the other side while it is cooking, flip again, brush, top with tomatoes, toppings of choice and mozzarella cheese. Close the grill until the cheese melts. Another tip, put the pizza stone to heat up with the grill on high then turn it down to medium when you're ready to cook.",
296                    "datePublished": "2012-10-06T07:11:27.160Z"
297                },
298                {
299                    "@type": "Review",
300                    "reviewRating": {
301                        "@type": "Rating",
302                        "ratingValue": "5"
303                    },
304                    "author": {
305                        "@type": "Person",
306                        "name": "CookingCzar"
307                    },
308                    "reviewBody": "Delicious! I'm definitely making this pizza again. One of my pizzas was BBQ chicken (I cooked and shredded a chicken breast and added BBQ sauce), and the other pepperoni was the star.\n\nI used fresh mozzarella thinly sliced so it melted very nicely. Also I sautéed onions and orange and yellow bell peppers as another topping.\n\nWhen the first side was finished cooking, rather than flip and hastily add toppings, I slid the pizza, cooked side up onto a baking sheet and added my toppings. Then I slid back onto the grill to finish the process. It worked really well.",
309                    "datePublished": "2019-07-12T11:22:07.160Z"
310                },
311                {
312                    "@type": "Review",
313                    "reviewRating": {
314                        "@type": "Rating",
315                        "ratingValue": "5"
316                    },
317                    "author": {
318                        "@type": "Person",
319                        "name": "dknissley"
320                    },
321                    "reviewBody": "Delicious! Will definitely make this again. I made two batches-one with regular yeast and the second with rapid rise yeast. (Definitely works faster with the rapid rise yeast). We made individual pizzas (cut the ball of dough in quarters) and let each person put on their own toppings. To do this safely, after grilling the first side of the dough, we flipped it on to a cookie sheet so toppings could be added before returning it to the grill. This worked well for kids to participate.",
322                    "datePublished": "2021-04-12T13:15:32.850Z"
323                },
324                {
325                    "@type": "Review",
326                    "reviewRating": {
327                        "@type": "Rating",
328                        "ratingValue": "5"
329                    },
330                    "author": {
331                        "@type": "Person",
332                        "name": "Julia Moreno"
333                    },
334                    "reviewBody": "This review is for the crust. I used Italian seasoning instead of basil as that is what I had on hand and mixed a regular can of tomato sauce with tomato sauce with organized, garlic and basil seasoning. (It was very tasty). The dough came out very well. I only let it rise for one hour and then divided it up into 5 servings. I made 3 personal pizzas (which was more than enough for 2 adults and a preschooler. I also mixed in the minced garlic into the dough after the hour and then rolled it out thinly. Once onthe grill, took 3 minutes and hubby took it off. We thought it was too hard and it would be too crispy once done but we were wrong. Once we returned it back to the grill to finish cooking with the toppings it made the dough crispy around the edges and chewy/soft toward the middle. It was perfect! We used Monterey Jack and Mozzerella on 2 pizzas with spinach, diced tomatoes, sliced onions and sliced portobello mushrooms, and one with diced chicken. The other pizza had diced tomatoes and both cheeses made by my preschooler. The combinations were amazing the the flavor of the grilled pizza was phenomenal. I will never again buy frozen pizza. Period. This dough is worth it. Next time I will let the dough rise for the two hours as recommended but it was good with the one hour just as.",
335                    "datePublished": "2016-06-11T02:32:10.090Z"
336                },
337                {
338                    "@type": "Review",
339                    "reviewRating": {
340                        "@type": "Rating",
341                        "ratingValue": "5"
342                    },
343                    "author": {
344                        "@type": "Person",
345                        "name": "liesh"
346                    },
347                    "reviewBody": "The dough is one I've been using for years, but I add dried oregano and basil as well as the garlic, then just spread a little regular tomato sauce on the crust when it is time to top it. No need to use a jarred sauce. I also double the recipe...which makes 5 pizzas. I use about a square foot of reynolds heavy duty non stick foil per pizza. No need for oil or flour on the foil it will just slide right off when its cooked. I didn't really want the grill marks, I just didn't want to heat up my house. I didn't heat the grill on high. I got it up to about 250 degrees, and when it was done on one side I slid the foil onto a platter and took it in the house to flip and pile toppings on. I probably had it on for about 8 min. on the first side. I piled on the toppings, and let it stay on prob another 8 min or so until the cheese was melted. Having it on medium the whole time made sure the pizza was cooked all the way through and everything got melted together. I was a little concerned about the pizza dough being to thin. If you want thin crust make sure to practically be able to see through it, because it will puff up alot....but my family loves a thicker crust.",
348                    "datePublished": "2012-07-11T21:21:47.513Z"
349                },
350                {
351                    "@type": "Review",
352                    "reviewRating": {
353                        "@type": "Rating",
354                        "ratingValue": "5"
355                    },
356                    "author": {
357                        "@type": "Person",
358                        "name": "Kristin Marie"
359                    },
360                    "reviewBody": "This may have been one of my most epic meals. I did use bread flour instead of all purpose. I put all the dough ingredients into the bread maker on the \"dough/pasta\" setting. When it finished, I put the dough onto a floured counter top and divided into 4 balls. I kneaded each ball a little and formed into a thin crust. I them coated each crust with olive oil prior to grilling. No problems with sticking! Used a canned pizza sauce and deli slices of mozzarella. I would highly recommend using the slices instead of shredding cheese, it allows you to get a nice thin even amount of cheese I altered the toppings to my liking (mushroom, sausage, olives). YUMO! Make sure to go easy on the sauce, cheese, and toppings so it cooks evenly.",
361                    "datePublished": "2012-03-29T20:24:18.690Z"
362                },
363                {
364                    "@type": "Review",
365                    "reviewRating": {
366                        "@type": "Rating",
367                        "ratingValue": "5"
368                    },
369                    "author": {
370                        "@type": "Person",
371                        "name": "shelli8452"
372                    },
373                    "reviewBody": "Awesome recipe! Used Whole Wheat flour instead and worked wonderful. Also, used my trusty Weber Charcoal grill - charcoal only used on one side to cook dough and the other side I was able to melt and heat everything after the dough was done. Thanks for the recipe!",
374                    "datePublished": "2011-07-11T17:11:51.667Z"
375                },
376                {
377                    "@type": "Review",
378                    "reviewRating": {
379                        "@type": "Rating",
380                        "ratingValue": "5"
381                    },
382                    "author": {
383                        "@type": "Person",
384                        "name": "Allrecipes Member"
385                    },
386                    "reviewBody": "yum",
387                    "datePublished": "2024-09-24T18:35:20.702Z"
388                },
389                {
390                    "@type": "Review",
391                    "reviewRating": {
392                        "@type": "Rating",
393                        "ratingValue": "5"
394                    },
395                    "author": {
396                        "@type": "Person",
397                        "name": "jean"
398                    },
399                    "reviewBody": "Turned out delicious. Used a prepared dough, but kneaded in the garlic and basil. Subbed mushrooms for peppers as had on hand. The method to cook was easy and worked well. A keeper.",
400                    "datePublished": "2024-06-29T22:59:37.113Z"
401                },
402                {
403                    "@type": "Review",
404                    "reviewRating": {
405                        "@type": "Rating",
406                        "ratingValue": "5"
407                    },
408                    "author": {
409                        "@type": "Person",
410                        "name": "Dallas mosque48"
411                    },
412                    "reviewBody": "I used vegan dough/crust. and all vegan cheeses, and veggies.",
413                    "datePublished": "2024-05-23T05:08:47.753Z"
414                },
415                {
416                    "@type": "Review",
417                    "reviewRating": {
418                        "@type": "Rating",
419                        "ratingValue": "4"
420                    },
421                    "author": {
422                        "@type": "Person",
423                        "name": "Erecipe "
424                    },
425                    "reviewBody": "This was nice. Didn’t make as much as I was expecting, but tasty nonetheless.",
426                    "datePublished": "2023-08-27T03:23:15.507Z"
427                },
428                {
429                    "@type": "Review",
430                    "reviewRating": {
431                        "@type": "Rating",
432                        "ratingValue": "4"
433                    },
434                    "author": {
435                        "@type": "Person",
436                        "name": "Paulo Lopes"
437                    },
438                    "reviewBody": "great recipe.\nif i may suggest using the PizzaQ from bbqpizzagrill qorks amazing and doesnt burn because you can control the temperature applied to the bottom or to the top",
439                    "datePublished": "2021-02-24T15:44:00.560Z"
440                },
441                {
442                    "@type": "Review",
443                    "reviewRating": {
444                        "@type": "Rating",
445                        "ratingValue": "5"
446                    },
447                    "author": {
448                        "@type": "Person",
449                        "name": "Tammy Walls"
450                    },
451                    "reviewBody": "I loved the crust, but then I added all kinds of other toppings. It was out of this world good.",
452                    "datePublished": "2020-08-22T23:28:12.577Z"
453                },
454                {
455                    "@type": "Review",
456                    "reviewRating": {
457                        "@type": "Rating",
458                        "ratingValue": "5"
459                    },
460                    "author": {
461                        "@type": "Person",
462                        "name": "songnverse"
463                    },
464                    "reviewBody": "I’ve been wanting to make grilled pizza for a few months now and I was not disappointed with the pizza, that is. The crust had a very nice flavor and I’m very finicky with crusts. I’m also a horrible cook, but even I made this!! The sauce I got from another recipe was a whole other story.",
465                    "datePublished": "2020-07-03T23:06:12.450Z"
466                },
467                {
468                    "@type": "Review",
469                    "reviewRating": {
470                        "@type": "Rating",
471                        "ratingValue": "5"
472                    },
473                    "author": {
474                        "@type": "Person",
475                        "name": "Da Rius"
476                    },
477                    "reviewBody": "Turned out great !",
478                    "datePublished": "2020-06-25T21:15:31.520Z"
479                },
480                {
481                    "@type": "Review",
482                    "reviewRating": {
483                        "@type": "Rating",
484                        "ratingValue": "5"
485                    },
486                    "author": {
487                        "@type": "Person",
488                        "name": "tornsouls"
489                    },
490                    "reviewBody": "I love it do it a few times a week. I changed mine a bit were I use feta and garlic Alfredo sauce and three cheese blends. So good!",
491                    "datePublished": "2020-04-26T22:29:53.130Z"
492                }
493            ],
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530                        "@type": "Person",
531                        "name": "Allrecipes Test Kitchen",
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536        },
537        "scrapedAt": "2025-02-10T03:37:01.891Z"
538    }
539]