Reviewed: Sep. 12, 2008

For really being a novice cook, I have made this crust over and over because it's so good. I tried the 1/2 recipe for thin crust as directed, and it was phenomenal. I also swapped out the bleached flour and made the crust with only whole wheat flour. The thin crust didn't rise much, which was fine by me, and it cooked very well. AMAZING. That said, I'm an impatient dude and wish I didn't have to wait so long to make a pizza. An hour of wait time...after prep... I did prep the full recipe then freeze the second ball of dough and used it later, and everything remained fine.

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Chad

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Sep. 11, 2008

This is a really great recipe! I made 1 14" large pizza and 7 mini individual ones with one dough. I used "exquisite pizza sauce" from this site. I place vegetables on the large one - for my husband and me and leave the mini ones for our children who like it plain. I place the pizzas in a 500 degree oven - without the cheese, wait till the crust begins to harden, and sprinkle cheese ontop 1 minute before I am ready to take the pizza out - this way the cheese melts, and doesn't burn, but I still get a crispy crust.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Sep. 6, 2008

YUM! Made this last night. I spread olive oil and 'Tomato, Basil, Garlic' Mrs. Dash instead of sauce then topped with squash, zucchini, sweet onion, tomatoes (all fresh from the garden) cooked chicken, and skim Mozzerella. It was perfect for a low fat, healthy pizza. A+. will use from now on!!!

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Jill

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2008

Very very good, especially after adding my own preferred herbs and spices to taste.

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latrippy08

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Stone Mountain, Georgia, USA

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Reviewed: Aug. 28, 2008

Great crust recipe. I would recommend making two crusts from the amount this recipe yielded, but I will be making it again for sure.

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Andrea0780

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Reviewed: Aug. 27, 2008

really good added lots of honey to the water mixture so make it a sweeter pizza.

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kenzie

Cooking Level: Expert

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Reviewed: Aug. 23, 2008

Great crust! Nice and soft on the inside crispy on outside. I used a pizza stone and 1 c. whole wheat flour and the rest white wheat flour which is also a whole grain flour (try experimenting with other wonderful whole grain flours like Spelt and Oat Flour. King Arthur Flour has an amazing whole grain cookbook if you're interested).

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0morphine0

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Aug. 23, 2008

Very good, of course the double rise takes a long time. I used honey instead of sugar and it workd just fine.

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Julie

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Reviewed: Aug. 12, 2008

By far the easiest pizza dough I've ever worked with! It was easy to handle, not too sticky at all. I followed the recipe exactly, and I doubled it and made 3 "medium thickness" crust pizzas. I pre-baked at 500 degrees, then topped, and baked for another 10 minutes at 425 degrees. Turned out great! Definitely my go-to pizza dough recipe now!

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bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Aug. 8, 2008

so much better than other recipes I have tried. I like to let the dough do another rise in the pan and then prebake the plain crust for a few minutes at 400 degrees. This recipe has received raves!

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PAMMALOU

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Plano, Texas, USA

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Reviewed: Aug. 1, 2008

I follow the recipe exactly this will be my first crust choice everytime I will bake a pizza, great recipe, thank you for sharing. =)

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LolitaGDL

Cooking Level: Expert

Living In: Guadalajara, Jalisco, Mexico

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Reviewed: Jul. 31, 2008

I have made this recipe many times and it always turns out perfect. Very easy to make and my whole family enjoys it (husband and four year old twins). I do add some Italian seasoning mix and garlic powder to the dough while adding the flour for extra flavor. I have also made the second portion of crust into four personal size pizza's for my boys to decorate themselves. Baked all four on a cookie sheet for 16 minutes, which turned out really well.

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ghokey

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 28, 2008

This is the pizza crust recipe I ALWAYS use. To save time, I first dissolve the sugar in the water, and sprinkle the yeast, and once that's ready, I put all the ingredients into my bread machine -- set it on dough/whole wheat cycle and it's good to go! So easy and very good.

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msmeanie

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Reviewed: Jul. 26, 2008

I tried this recipe for the first time last week, and it turned out AMAZING! I divided the dough into two and froze half before the second rise. This is now my top recipe for making pizza crust.

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CrazyCook

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Reviewed: Jul. 21, 2008

I don't know how people can give an honest review if they alter the recipe. It's confusing and one of pet peeves with this site. That being said- I made this twice so far and it was awesome. Even tho it's not entirely whole wheat it still makes me feel like I'm eating healthier and my kids can't tell the difference.

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KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Jul. 20, 2008

I used all whole wheat flour, 3 1/2 cups and 4 Tbsps. gluten with perfect results. Important to let it rise twice. We chose to make 2 thin crusts 18" thin. I'm filing this recipe away for future use.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Jul. 18, 2008

This works really well in the bread maker. I used the regular "dough" setting instead of the shorter "pizza dough" setting. I pre-cooked the crust for about 5 minutes before adding toppings. I also used entirely whole wheat flour as others did. Next time I think I might add a little more honey.

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S. Smith

Cooking Level: Intermediate

Home Town: Champaign, Illinois, USA

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Reviewed: Jul. 16, 2008

We love whole wheat pizza crusts and this is one we will be adding to our list of ones we enjoyed and loved!! We subbed honey for the sugar and pre-baked our crust as others have suggested. Thanks for a great recipe!! PS..I have been adding 1 Tbsp of vital wheat gluten to this and it comes out nice and fluffy!!

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LOBSTER

Cooking Level: Intermediate

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Jul. 15, 2008

I have been living in Alberta for two years and have been craving pizza from home(Nova Scotia) FINALLY...I have found a pizza crust that tastes like home!!! Delicious!! The only alterations were some italian seasoning and garlic powder and prebaking for about 8 minutes...don't forget to poke holes in the crust first!! Fantastic!!

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mommycooksalot

Cooking Level: Expert

Home Town: Sydney Mines, Nova Scotia, Canada

Living In: Peace River, Alberta, Canada

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Reviewed: Jul. 14, 2008

I used all whole-wheat flour (3 1/4 cups) and added 1 teaspoon of Italian seasoning as others suggested. It smelled awesome when it was cooking! This came out perfect but it would be better as a "gourmet" style pizza instead of the traditional pepperoni I made with it. In any case, very flavorful and just the right combination of fluffy/crunchy. I loved it!

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Sue Henderson

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Amazing Whole Wheat Pizza Crust

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