Reviewed: Nov. 1, 2009

Very tasty and easy. I prebaked for 5 minutes, topped, then baked another 15. Came out with a nice, crisp crust and was very delicious. Thanks for sharing!

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Rachel

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Reviewed: Oct. 22, 2009

I made this recipe using on whole wheat flour, and I cut the recipe in half to make just one thin crust pizza - its really awesome. I added some minced garlic to my dough along with italian seasonings. It's great the day you make it - but doesn't make good for "morning" pizza.

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Jessabelle_Lynn

Cooking Level: Intermediate

Living In: Conyngham, Pennsylvania, USA

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Reviewed: Oct. 19, 2009

I too decided to use all ww flour and it turned out great. I also added garlic powder to the dough and it gave it a really nice kick. Definitely will use this recipe again. Now for the pizza, that's a whole other story....

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MARJORIE8

Home Town: New York, New York, USA

Living In: Riverdale, New York, USA

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Reviewed: Oct. 17, 2009

I wanted to try this as is and try as other reviews with only 3 1/4 C whole wheat flour. The batch with just the whole wheat flour was good, but a bit more dense, almost like a pita. I made just as the recipe was and added 2t garlic powder. It was Fantastic! Chewy on the inside. I did bake each one for 5 min @ 500 degrees and then added toppings. My husband was eating it before he even added toppings. It made really good breadsticks too. I have tried many recipes with the ww flour and never could get a good pizza crust. This is a keeper. Thanks.

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phester

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Reviewed: Oct. 12, 2009

The first time I made this I did not have all the correct ingredients, I made some substitutions. It was ok, but not great. The next time I had all the right supplies and followed the directions exactly. It turned out "perfect". It was the best pizza crust we ever had. I have made it several times since. This is a real "keeper".

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Suni

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

I was honestly a little worried I wouldn't ever be able to make my own pizza dough cause I don't have any types of machines but this recipe was indeed amazing and so easy. I did only use 100% whole wheat because like others I want the good healthy stuff and I also added pizza seasoning to it. Turned out really yummy as both a Hawaiian (red sauce, Canadian bacon, pineapple) and a more of a Mediterranean style pizza (garlic butter sauce, olives, artichoke hearts, and I used up the rest of the Canadian bacon). Definitely a much healthier and budget friendly alternative to ordering out.

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veedubgrl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Sep. 28, 2009

Very good. I also prebaked the crust.

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valscookin2

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Reviewed: Sep. 27, 2009

Really yummy pizza crust! I, too, prebaked the crust for about ten minutes.I think honey would be a good addition, too.

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MALWILHIST

Cooking Level: Intermediate

Home Town: Kaukauna, Wisconsin, USA

Living In: Libertyville, Illinois, USA

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Reviewed: Sep. 27, 2009

Texture was good if a bit dry, but flavor was overwhelmingly "wheaty." I used King Arthur whole wheat white flour, which is good quality so I was disappointed. I will look for a recipe with honey and/or more seasoning next time.

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CHETFU

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Reviewed: Sep. 24, 2009

Crust comes out airy not dense like a lot of whole wheat dough.

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hmihal

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Reviewed: Sep. 23, 2009

Very good! Crunchy on the outside and chewy on the inside....Yummy!

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CSONION

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Sep. 20, 2009

VERY good pizzas crust, but like other reviewers have mentioned, it is not WHOLE wheat. I made this with the reviewers' suggestion of replacing the all-purpose flour with whole wheat, using 3-1/4 cups total. I also added a bit of dried Italian seasoning to the dough. I didn't prebake the crust as some reviewers suggested because I use a pizza stone. I put the unbaked crust on the preheated stone, topped pizza and baked for 10-15 minutes (depending on thickness of the crust). Yummy!

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RASPBERRYKITTY

Cooking Level: Intermediate

Living In: Van Wert, Ohio, USA

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Reviewed: Sep. 20, 2009

We loved this wheat version. I ended up needing to add more flour when I rolled the crusts out in addition to adding a couple of extra tablespoons to the bread machine. I added corn meal to my pizza pans sprayed with cooking spray. The crust was light and crunchy.

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SSwisher

Cooking Level: Expert

Home Town: Fulton, Illinois, USA

Living In: Bremerton, Washington, USA

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Reviewed: Sep. 17, 2009

I always end up adding a lot more flour so the dough isn't so sticky while kneading. It's very yummy and has been a big hit at parties!

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jennyl

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Reviewed: Sep. 16, 2009

Well, The crust is absolutely amazing if you follow the recipe. I have tried to make it with the slight tweaks mentioned by the ladies below, they are good if you like something with double fiber it tastes really nice.. Thanks for the recipe

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Khyati

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Reviewed: Sep. 10, 2009

Good crust. I added a teaspoon of garlic powder and a teaspoon of Italian seasoning. Thanks.

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more please

Cooking Level: Intermediate

Home Town: El Monte, California, USA

Living In: Reedsville, Wisconsin, USA

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Reviewed: Sep. 9, 2009

This is my go-to pizza crust - delicious and healthy! I halve the recipe to make one thinner pizza crust.

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SEASWELL

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Reviewed: Sep. 7, 2009

Excellent and easy recipe!

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MOHYATT

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 5, 2009

Used this pizza crust to make white garlic pizza. It was amazing. I used all whole wheat flour and it wasn't hard or chewy at all. Next time I think I will add some parmesan or some herbs to it.

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izzysmommy

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Reviewed: Aug. 25, 2009

Very easy to make and it baked up nice and crispy - exactly how I like it, but it seemed like it was missing something. I think next time I will add some herbs and spices or even mix crushed garlic into the dough. It made 3 small-ish pizzas, pre-baked it for a few minutes before adding the toppings.

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