Reviewed: Feb. 18, 2009

Not the best crust I've had by far. Too much like a bisquick crust. It needed something, but not sure what...It was just a little too bland.

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Lisa

Cooking Level: Expert

Home Town: Portland, Michigan, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 14, 2009

Super easy and really, really good. This was my first time making home made pizza crust. My husband thought it tasted great. Thanks for the wonderful, healthy pizza crust recipe.

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Kelli W.

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Reviewed: Feb. 9, 2009

Nice recipe! I used the 3 1/4 wheat flour readers suggested. It worked out great. For healthy minded people, this recipe is a nice one. We made a fantastic veggie pizza with the thinner crust.

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April

Cooking Level: Intermediate

Home Town: Stanley, New York, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 7, 2009

This is truly amazing! I found the recipe over a year ago and have been making it every Friday since. My 2 year old loves to help make the dough and then decorate her own pizza. The only problem I find is the serving sizes! I usually make 2 1/2 thin crust pizzas and the 3 of us manage to eat most of the pizza! Thankfully it's easily doubled for when we have friends over! Thanks to whomever posted this recipe!

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Joanna

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Reviewed: Feb. 3, 2009

This recipe is good. I wanted to make pizza dough because I have been buying it raw for a long time. This recipe tastes good but I find it has too much of a flour taste compared to the Wegmans whole wheat pizza dough I usually buy that's absolutely delicious. Any suggestions? more sugar, salt, more wheat flour?

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Tom

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Reviewed: Feb. 1, 2009

I have been trying different variations of wheat crust for pizzas and this one is by far the best. My only change to it is adding 1/4 cup honey in the first step and it came worked out perfect. I also baked it for about 7 mins without the toppings first to get it a little crispier. Even my boyfriend, who works at a pizza place so never wants pizza, loved it! Thanks for the awesome recipe!

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kcogen78

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Reviewed: Jan. 31, 2009

What a wonderful pizza crust recipe!!! I followed the directions and my husband, two daughters (10 & 7), 20 month old son, and I LOVED the pizzas. The directions are easy to follow, and the results are delicious.

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BPAULA1

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Reviewed: Jan. 28, 2009

I have been using this recipe for more then a year and it always turns out wonderful. I divide the dough into 4 sections then after the last rise, shape the balls into 4 small pizza crusts and freeze them. They keep wonderfully in a gallon freezer bag. I just pile on my toppings straight out of the freezer and bake. Perfect amount for 2 people!

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Kathryn

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Reviewed: Jan. 28, 2009

Needed a few changes but overall a great recipe. I added some italian seasonings & garlic to give it more flavor. I also split the flours evenly. I've made it several times. I ususally freeze half the recipe and it is still great after thawing in the fridge!

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MichSam

Cooking Level: Expert

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Reviewed: Jan. 25, 2009

Love it!! Recipe is easy to follow and the crust turns out awesome. I wouldn't change a thing!

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The Noble's

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

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Reviewed: Jan. 25, 2009

dough was good, but cook/prep time is way off. it takes over 2 hours from start to finish.

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Nancyg627

Cooking Level: Beginning

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Reviewed: Jan. 23, 2009

This is a good basic wheat crust. I followed the recipe with one exception, instead of using all purpose flour I used bread flour. The dough is very easy to manipulate into the shape you want and we always have bunches of leftovers since the whole wheat makes it more filling. One tip for rising, I live in an old house that is on the cool side so I use my oven to help the dougn rise; while mixing the dough I warm the oven then turn it off let it cool a littleso its warmer than room temp and then put the dough inside the warm(ish) oven; I've also used a cabinet with another bowl filled with hot/warm water. Both provide a warmer than room temp for rising (but not hot enough to cook at all) since bread rises best at 75-85*F.

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TRINITY7

Cooking Level: Expert

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Reviewed: Jan. 23, 2009

The dough was extremely easy to work with and tasted great! The kids loved it too!

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elisa

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Reviewed: Jan. 21, 2009

I too modified this recipe but agree with some others that it is better as a gourmet pizza dough than regular cheese and pepperoni. Although my 3 year old ate 3 pieces of of the cheese and pepperoni, so he must really like it. I used all whole wheat flour (3 1/4 cups) and 1 Tbsp of Honey in place of the sugar. I sprinkled cornmeal on the pizza stone so it wouldn't stick. I made a medium cheese and pepperoni and a olive oil garlic base with chicken, tomatoes, green peppers and monterrey jack cheese and it was GREAT!!! Would highly recommend.

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GRIAM01

Cooking Level: Expert

Living In: Weirton, West Virginia, USA

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Reviewed: Jan. 18, 2009

We use this recipe all the time. It is one of the few things my husband will attempt and I have to say he does a better job with this recipe than I. We love the texture, taste, and the fact that it uses whole wheat flour. Sometimes we replace some of the white with even more whole wheat. I usually add a bit of italian seasoning and garlic pwd when I roll out the crust. We also use this recipe for calzones. Yum!

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LinC

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Reviewed: Jan. 17, 2009

This was my first time making pizza crust. I think I rolled it out too thin. It was a little soggy. But my second crust was better.

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sizzlin'incanada

Living In: Georgetown, Ontario, Canada

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Reviewed: Jan. 13, 2009

I've been looking for a whole wheat pizza crust recipe for awhile as I'm type 2. I made the recipe as is, I only subbed honey for the sugar, and blended in a few cloves of crushed garlic and a blend of Italian seasonings to the mix and it came out light and delicious! It was my first attempt at making pizza from total scratch, even the sauce (which i did not like, but thats a review for another recipe). Topped it with pepperoni, black olives, fresh mushrooms and artichoke hearts! was a total hit! It's not as good as old fashioned "horrible for you" pizza crust, but it's excellent for what it is, a healthy whole wheat alternative.

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JonnyTexas

Cooking Level: Intermediate

Home Town: Guilford, Vermont, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 11, 2009

It was good, but I felt like it needs some tweaking still. Maybe its just not quiet the right flavor I was looking for...I wanted something more airy and less thick - though the flavor was good. I added some garlic powder to the mix and used all whole wheat flour. I brushed it with garlic/olive oil, sprinkled with truffle cheese, shiitake mushrooms, roasted red potatoes, crispy proscuitto and topped with arugula once it came out of the oven. I added my toppings to the raw dough and cooked for 16 minutes and it was perfect. I made another with garlic/tomato sauce, mozzarella and basil for the kids and they loved it.

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Lisa B.

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Reviewed: Jan. 5, 2009

I made this pizza crust last night but modified it a little bit. I didn't use the sugar it calls for in the recipe and I used whole wheat flour only. It turned out absolutely awesome. I had tried other whole wheat pizza crust recipes before and they never quite came out right. I topped the crust with pizza sauce, mozzarella & feta cheese, tomatoes and spinach. Delicious. Thanks so much for the recipe!

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