Reviewed: Feb. 21, 2008

It tastes good but it is not whole wheat unless you use all whole wheat flour. This recipe should be called "Wheat Pizza Crust" I try to eat only whole grains and want people to know this distinction.

Was this review helpful? [ YES ]
54 users found this review helpful

Reviewer:

nourishyrsoul

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2008

I made this for the second time today, used my kitchenaid mixer and dough hook. I did have to add a little extra flour both times so it wasn't too sticky.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Janelle D.

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2008

The BEST if you are a whole wheat lover. This crust is terrific also as a white pizza (no red sauce). It's a "staple" recipe in my home. Thanks very much!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mrs. Snell

Cooking Level: Expert

Home Town: Findley Lake, New York, USA

Living In: Tionesta, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2008

Very good. I used my KitchenAid mixer with the dough hook attachment, which made kneading a snap. Made two thin crusts. Texture was a bit chewy. Will try again, but next time I'll try a thick crust.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JODILYNT

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2008

Easy, tasty crust. I made it in my KitchenAid with the dough hook instead of hand kneading. Worked like a charm! I have since made the recipe adding some ground flax seed, and subbing rice flour for part of the whole wheat flour. Both variations worked just as well. I do pre-bake the crust for about 6-7 minutes prior to topping.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

iamoose

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2008

Great pizza crust! I like thin crust so I usually make two pizzas out of it. Dense and crisp!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2008

This dough was dense, as it should be. However, it was bland. My boyfriend loved it though...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

piano_ego_box

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2008

I actually liked it, and I was a little doubtful that I would. Would make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Anthro

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Round Rock, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2008

Really yummy. My first time making pizza dough, and I was happy to find the perfect recipe on my 1st try. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carmen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2008

My only addition was maybe a tablespoon of tarragon. Wasn't hard but is time consuming with all the proofing time. My husband does a great hand toss because he managed a pizza place for 10 years. That probably helped too. But the texture was just right and the flavor is great. Doesn't taste too "healthy" but has a bit of nuttiness as all whole wheat bread things do. Husband and I both loved it. I will be using this recipe often.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BELINDAJK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2008

i made this for dinner last night without the white flour kinda dense but good. next time i will try it with the white flour just to see the difference. my family thout it was great. I used rapid rise yeast, cut the rising time in half.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

langie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2008

What have I done???!!! Hubby won't want to order pizza out ever again!!! He loves, loves, loves this crust. I made 1 margerita pizza with fresh basil, thin slices of tomatos and fresh mozzarella, and 1 plain old sauce and packaged, grated mozzarella pizza for my 2 girls but they ate the whole thing! I can't wait to make this again with the exquisite pizza sauce from this site....I didn't have the ingredients for that this time around but Barilla roasted garlic sauce was great. This crust is the start of homemade pizza nite once a week at our house. I can't wait to play with other toppings!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AliMcD

Cooking Level: Expert

Home Town: New Fairfield, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2008

now that I reflect back, I think I may have forgotten 1 cup of whole wheat flour. That would explain why my dough was a sticky mess. :( I was in a hurry to get it all into the bread machine. I added some italian seasoning to the dough, and once it was out of the bread machine, I spread it out onto my Pampered Chef baking stone. Even though it was traumatically ugly, I baked it at 500 for 5 minutes, then added sauce (exquisite pizza sauce from this site), and sauteed ground turkey, hot turkey sausage, green peppers, onions, and mushrooms, and baked at 425 for 15 minutes. It was gooooood; the italian seasonings made the crust. Ugly, but good. Next time, I will get it right.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KITEGODDESS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2007

Good, but kind of dense.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HRS

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2007

This crust is amazing! It came out perfect, was so easy, and was just what I was looking for! The only changes I made were to halve the recipe (I just wanted one, thin crust pizza), and used all whole wheat flour (I don't buy white flour).

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sweets

Cooking Level: Intermediate

Home Town: Dover, Delaware, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

I've used this recipe several times now and we really like it. I've followed the directions exactly and I've tried using all wheat flour. Both turn out very well. I usually brush the outer edge of the crust with olive oil halfway through baking. Thank you, I'll continue to use this recipe regularly. :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2007

Wonderful recipe! I used only whole wheat flour and substituted honey for the sugar as well. While I was kneading, I added in about a tablespoon each of garlic powder, basil, and oregano. It was a hit! While topping the pizza, I spread a homemade garlic butter on the crust, which really brought out the flavor (2 minced garlic cloves, 2 tbsp butter or margarine, splash olive oil, basil, parsley, and oregano). Even with only whole wheat flour, it still came out light and fluffy! I also cooked it for about 5 minutes before the toppings, that way I could dress the pizza and when the men came in I could throw it in the oven without it getting soggy. Thanks!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SmalltownJar

Cooking Level: Expert

Home Town: Conway, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2007

Awesome dense, tasty and thick pizza crust! Due to time constraints, I didn’t have time to let it rise the second time… but it still turned out great. Thanks, Marla!

Was this review helpful? [ YES ]
0 users found this review helpful