The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 1, 2009
This is a very good recipe, and I have made it four times, but the prep and cook time stated (ready in 45 minutes) is a little misleading. It takes mixing time (5 minutes) plus 10 minutes standing time, and then rising time of 60 minutes plus another 45 minutes for resting, and THEN you are ready to make the pizza (maybe another 10 minutes, if you have everything ready). It bakes for abut 20 minutes. This adds up to 2 hours and 30 minutes from start to finish. It certainly is not ready in 45 minutes! Any bread baker would know this, but a beginner might not.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 28, 2008
I used this whole wheat pizza crust for a pizza party and it was a hit. I made traditional pizzas for children and gourmet pizzas for the adults. No crust was left behind! This is a family favorite to be used often.
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Photo by sunylara

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 30, 2008
I cut the recipe was down to two portion sizes for a personal sized pizza. I used all whole wheat flour instead of part white flour. I found that making the personal size worked really well, I was able to knead the dough in my hands and also work it into a pie shape with my hands. It turned out to be the best wheat crust I have ever made. I have also made this recipe in the full size, and I don't think it is quite as good, probably because I had to roll it out because it was too much for me to work with. I would definitely recommend making mini pizzas.
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 30, 2008
The best pizza crust for my family by far. I use the Gold Medal Unbleached All Purpose Flour instead of the whole wheat, which makes it a little lighter. Whenever it's pizza night I'm sure to allow myself plenty of time to prepare the dough. Rushing the process will not produce a good result.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 22, 2008
Very good! Easy to make, just takes a bit of time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 17, 2008
I can't believe all the reviewers who didn't follow the recipe and still gave it a rating. This is a site where you are free to post your own recipe, like, say, if you took someone else's recipe and changed the flour, changed the temp., and added extra ingredients. So anyway, the blend of flours in this recipe makes a crust with great flavor and texture. It's just chewy enough with good large bubbles from first rolling, then hand-stretching. I have made this dough twice already, and will be making it many more times.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 12, 2008
This is great and so easy. The only set back is it does not reheat well. It tastes excellent straight from the oven. My family loves it. This is how I get to give them healthy foods.
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Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA
Living In: Augusta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 11, 2008
easy to make, and tasty. will make it again soon!
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Cooking Level: Intermediate

Home Town: Westerville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: Nov. 3, 2008
Great recipe. It is easy to make and taste great. Next time I will add spices to it before baking.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 29, 2008
I use this recipe all the time now. It is great. I throw all of the ingredients into my bread machine on the dough cycle and it does the heavy work, and then I cut it in half, roll out one half into a crust and make breadsticks with the other. I use all whole wheat flour and add a T. of wheat gluten to help it rise. My family loves it for our weekly pizza night! For the breadsticks, I just drizzle olive oil and sprinkle with coarse kosher salt and freshly ground pepper, and pop in the oven with the pizza. All are done in 10-12 minutes at 425. Thanks for a great recipe!
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Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: Oct. 24, 2008
I used all whole wheat flour and made one pizza crust. We liked that it was soft and healthy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 24, 2008
This pizza crust is great. I used all wheat flour and made the dough in the bread machine. Had to use about 2 cups of water because it was looking a little grainy. Made 1 pizza and some breadsticks with butter, mozz cheese and garlic. Awesome.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 19, 2008
I made this recipe as written and it turned out much better than expected. My 10 yo daughter helped me make it last weekend and we froze it after the first rising. My 21 yo daughter came home from college this weekend and we made pizza together. She loved it! I was afraid that she wouldn't like it but she raved about it. Now I am going to try added spiced to the dough and then will venture out to gradually making it a complete whole wheat dough. This is a great recipe as is though. Thank you for a wonderful healthy version of pizza dough.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 19, 2008
This was my first attempt at making my own pizza crust. It turned out pretty good. I still have to practice a bit. What I did notice was that this dough is much easier to work with (roll-out) than the dough I buy at the store. I will be making this again soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 15, 2008
I followed the directions exactly and it made 2 hand-tossed style pizzas. I think next time I will divide it into 3 or 4 and make thin crust pizzas instead. Next time, I might try doing whole wheat or adding some herbs for extra flavor. Overall, it was pretty yummy and easy to make.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 14, 2008
This really didn't work out for me that well... I know it was something I did but I just can't figure out what. The taste was great but it just didn't seem like "pizza crust" to me. I think I need more work with yeast products.
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 25, 2008
Makes a wonderful crust. I froze half the recipe and made another pizza a few weeks later. Still great even after freezing and thawing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 17, 2008
This crust is awesome. I didn't bother kneading it by hand, just in my KitchenAid. Made 2 crusts. Thanks a million! I'll use this often.
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Photo by Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA
Living In: Provo, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 13, 2008
We go with all whole wheat - as a result, much more water is needed. Great to prep, freeze and pull out during the week!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 12, 2008
This recipe is great. I used 1 T honey instead of 1 t sugar and I used 2.5 cups ww flour and 1 cup spelt flour. My kids, husband, and I all loved the pizzas. Unbelievably good.
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