Reviewed: Apr. 16, 2009

so chewy and wonderful! amazing. Thanks for the recipe!

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mcintyr1

Cooking Level: Expert

Home Town: Eagle, Nebraska, USA

Living In: Grafton, Wisconsin, USA

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Reviewed: Apr. 11, 2009

Amazing crust! I didn't modify the recipe other than to include some chopped fresh rosemary and flax, which turned out really nicely. I also rubbed the dough balls with an herby-garlicy-olive oil for the second fermentation, which I think turned out nicely. I baked my pizza in a pre-heated cast iron pan, which gave an amazing golden brown crust on the bottom. highly recommended!

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rodnet

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Reviewed: Apr. 8, 2009

Dry and bland...hard to get down...sorry...

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Apr. 1, 2009

By far the BEST ww pizza crust I have ever made. Tastes great and I followed the great advice and used 3 1/4 c ww flour w/ basil and oregano as well. My kids loved it and asked for it the next day! thanks...great recipe I will share with all of my friends :)

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Lemon Juice

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Reviewed: Apr. 1, 2009

I don't know about amazing, but it was o'k. The only change I made was to add a teaspoon of garlic herb mix to the dough; I had to add an extra half cup of flour while kneading, but the dough turned out smooth and fairly easy to work with. It was just a little too dry for my taste. I cooked it at 425 for 16 minutes, then turned the temp down to 375 for another 10.

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 1, 2009

Great crust, I made a bunch of them and it works great, even makes a tasty wheat bread!

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DrCord

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Reviewed: Mar. 28, 2009

I was a bit mixed on how to rate this one as my dough turned out OK. It was definitely easy to work with, but I found the end result to be very dense and chewy. I did use all whole wheat per some other reviewers b/c they noted it was great doing like that. I have made Jay's Signature Pizza Crust a few times from this site (which is fab), so I have always used some white and some whole wheat flour. End of the day, not sure if using all ww flour made a difference or not, might just have to give this one another whirl!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Mar. 25, 2009

Fantastic! Used it to make calzones and it came out perfect. We've had trouble in the past with doughy centers, even with commercially prepared dough, but not this time. Was amazed at how much the crust rose. My hubbie's Italian family has a long history of making pizza and pepperoni bread, but this is our new favorite!

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Geppetto DeVitis

Cooking Level: Professional

Home Town: Akron, Ohio, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 20, 2009

This turned out GREAT, but i changed it, so... I used 3 1/2 Cups WW flour, and dusted with Barley flour during kneading because it was sticky. I used a tablespoon of honey instead of sugar, and loaded it with dried basil, garlic, and onion powder. It was the best WW crust ever.

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TigerLillies

Cooking Level: Intermediate

Living In: Media, Pennsylvania, USA

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Reviewed: Mar. 19, 2009

I haven't cooked it yet, but it was so easy to make! I made it yesterday (a Wednesday) so it is ready for when I make pizza Friday night in just minutes. It was very easy and most of the time is inactive. Anyone can do this!! :) I also used only whole wheat flour, as a lot of reviewers did.

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BeatlesFan

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Reviewed: Mar. 14, 2009

This was my first attempt at homemade pizza crust and this recipe was wonderful. The only change I made was to use honey instead of sugar. I also prebaked the crust at 500 degrees as some others had suggested and the texture was perfect. I made a double batch of dough and am going to freeze one so I can make homemade pizza any time.

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MB20RAINMKR

Home Town: Madison, Maine, USA

Living In: Bangor, Maine, USA

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Reviewed: Mar. 9, 2009

This recipe didn't work for me. I followed the advice of one reviewer and used 3 1/4 cup of whole wheat flour. The dough rose well but when I cooked it it didn't rise and was hard (it was tasty though) What did I do wrong? Too thin? Too much kneading?

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Sonia

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Reviewed: Mar. 9, 2009

very good crust but the time for prep and ready time are very misleading. the prep time is two hours.

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romni

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Reviewed: Mar. 5, 2009

This crust is awesome! It is alot of prep time but it is so worth it.

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jbeauchamp

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Reviewed: Mar. 3, 2009

I came here looking for a whole wheat pizza dough recipe that got lots of great, consistant reviews. I found it! :) I didn't have any WW flour on hand, but couldn't wait to try it, so i did, using all AP flour, and honey in place of the sugar. I put it all in the bread machine after mixing the yeast/water. It turned out wonderful! So soft and easy to work with. Rolled out beautifully. I make 4 pizzas out of it. The first was too thin, couldn't really taste the crust it was soo thin. So the others we made a little thicker. YUM! I did as some others did and added italian seasoning to the dough. It is a really tasty dough! I can't wait to try it with whole wheat flour!

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LBD301

Cooking Level: Beginning

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Reviewed: Feb. 28, 2009

Made with all whole wheat flour and turned out great. The only way you even now it’s a wheat pizza is if you eat the crust.

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happy cook

Cooking Level: Expert

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Reviewed: Feb. 28, 2009

Great Crust! I used 100% whole wheat, so I'm sure it's even better if you stick exactly to the recipe, but it works great with that alteration.

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Natural & Good4U

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2009

This was the first pizza crust I have ever made! I rolled it out very thin and it made 2 large pizzas. I enjoyed the whole wheat taste as opposed to regular pizza crust. Thanks so much!

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