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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Reviewed: Jul. 13, 2008

Excellent. I use all white whole wheat flour.

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Michelle2828

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

This recipe is absolutely fantastic! I had never made my own crust before so this was a great experience. I did bake in the oven for six minutes at 500 degrees before adding toppings as stated in previous posts. We truly enjoyed it! Thanks!

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stepbrown

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Reviewed: Jul. 6, 2008

I have to say that as I was making it, I was skeptical based on the looks, but I really liked this a LOT! I took some of the suggestions and used my bread machine, and baked the crust before topping. My hubby is "white bread" kind of guy, so he will be the real test, but my kids gobbled it up without even realizing it was not my usual homemade pizza dough. YUM! Will make again!

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Casey V

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2008

Great pizza crust recipe. I used all whole wheat flour to make it South Beach friendly and it still turned out wonderfully.

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LAGIRL

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Shelbyville, Kentucky, USA

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Reviewed: Jul. 3, 2008

I love it and so do my roommates!

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Renee

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Reviewed: Jul. 3, 2008

GREAT healthy and inexpensive recipe! I make 4 batches at a time, freeze the remaining 3 on cookie sheets till frozen then bag in the freezer. When I'm making pizza then, I'll thaw it out all day on the counter or throw in a bowl of warm water for quick thaw. VERY good, my anti whole wheat husband loves this pizza and my kids eat it up!

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MMMONTGOMERY

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Reviewed: Jun. 29, 2008

This is the first whole wheat pizza crust I've made and it came out delish. It is very hearty and heavy. It was crispy on the outside and warm and soft on the inside. Next time I may add a little more sugar..but other wise great.

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ljconsequence

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jun. 28, 2008

This was really good even my two picky kids loved it.

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Mellie

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Reviewed: Jun. 24, 2008

This crust was soooo good. I made a double batch and froze the remaining three dough balls. Later I just moved them from the freezer to the fridge and they were just as good the next time as the first. It was a good amount of work since I don't have a bread machine but if you make a few at a time you end up with some quick mid week dinners later.

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Tia

Cooking Level: Expert

Home Town: Morton, Illinois, USA

Living In: Peoria, Illinois, USA

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Reviewed: Jun. 22, 2008

I have made this recipe several times exactly as stated and I love it. I'm not bold enough to try variations, but I love it as is. Comes out cripsy on the outside, crunchy on the inside, and is so good my husband prefers it to other white flour pizza crust recipes!

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Amber

Cooking Level: Beginning

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Reviewed: Jun. 19, 2008

I let the dough sit over night in the fridge. In the morning I worked the dough again and put it back in the fridge until I got home from work. It is amazing how much it rises each time. An hour before dinner I took the it out and sat it on a floured counter to warm up. I split it into 4 pieces and rolled it out as thin as I could. Then I made calzones with turkey pepperoni, artichokes, sundried tomatoes and green olives. I used a mix of mozz cheese and provolone. The sauce was a family recipe. 5 minutes before it was done I sprinkled cheese on top to brown. YUMMY! The only downside was the dough gets soggy when it starts to cool.

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ChefRae09

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 18, 2008

This was simply amazing! We did the pizza on the grill and it turned out great. Be careful when doing it on the grill, it burns quick :)

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jsracer

Cooking Level: Expert

Home Town: Charlotte, Michigan, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 12, 2008

This is an easy recipe to follow. I usually sub honey for the sugar and often use only whole wheat flour. Always turns out delicious. Yum!

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le petit haricot

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2008

I used only whole wheat flour and the pizza disappeared in 2 min. Thanks!

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Lola

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Reviewed: May 25, 2008

I haven't made pizza crust in a few years, only because I was frustrated as other recipes just didn't do it for me. This one was PERFECT! I got 2 thin crust pizzas out of it. I also followed other reviewers advice and baked it at 500 for 5 minutes before adding the toppings. The result was great!

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Chamat

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Reviewed: May 23, 2008

i have always had trouble making homemade pizza crust, i found this recipe and first off was excited it used whole wheat flour so i just had to try it...plus it had great reviews...now i see why...it was easy and delicious! i made two thin crust pizzas and followed the recipe, except i did heat just the crust for about ten min. then added the toppings and put back in oven for another ten min.(approx.)...will definitely be making again...thanks for a great recipe!

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haro07

Cooking Level: Intermediate

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Reviewed: May 13, 2008

I'm not sure what went wrong with this one. I've always made my own crust and I've used whole wheat flour before (I didn't bother with any white all- purpose flour). But this time it just didn't pan out. I think my mistake was in letting the bread machine save me some time and do the work for me. I've never done that for crust. The dough was impossible to work with. Terribly terribly gooey, even after I added WAY more flour than was called for (I was trying to save it.) Learned my lesson though. Never use a machine to do the work of a cook! Ruins the recipe. I ended up chucking the stuff and kicking myself and using prefab crusts. I suppose that's what I get for trying to cut corners. I'll just stick to my other crust recipe.

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Kim

Cooking Level: Expert

Home Town: Buckhannon, West Virginia, USA

Living In: York, South Carolina, USA

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Reviewed: Apr. 28, 2008

I followed the recipe but took the advice of others baking the crusts alone @ 500 for 10 minutes *more than enough time in my oven*. I sauted my toppings (peppers, onions, garlic, and broccoli)and placed them first on the pie (after the sauce) and then added the cheese. This recipe is great because the crust came out just the way I hoped- crunchy on my pizza pan with holes and nice and soft on the regular pie pan. Thanks for the great recipe!

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