Reviewed: Apr. 18, 2008

My daughter requested pizza for her birthday dinner. Since I was making more than one pizza, I made one using this crust. I added garlic and basil to the dough and used my breadmaker...about 20 min. I immediately rolled out the dough, placed the toppings and baked. This was a very good whole wheat crust. I'll definitely use again. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Apr. 17, 2008

I have used this recipe many times. I follow it exactly. I use two 11-inch dark perforated pans and the crust comes out perfectly every time; cooked through, chewy on the inside, crusty on the outside. Instead of using pizza sauce, I start with a layer of thinly sliced tomatoes before topping with other ingredients.

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Jill

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Reviewed: Apr. 15, 2008

Great recipe! Crust was soft and tender. I used the whole recipe to make one thick crust pizza.

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Kim H.

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Reviewed: Apr. 13, 2008

I baked the crust with a little olive oil first for about 15 minutes (until it was firm and golden!)... then added the toppings and baked again until the cheese was golden and bubbling. I have used this crust twice and cannot get enough of it! The extra bake time makes the crust crispy. Even though the crust is crispy, the inside is fluffy and light! AWESOME!

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Mrs. Roy

Cooking Level: Intermediate

Home Town: Penn Yan, New York, USA

Living In: Chazy, New York, USA

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Reviewed: Apr. 13, 2008

I love this pizza crust! My family gobbled it all up and they normally refuse to eat anything with whole wheat in it! It was enough to make two thin crust pizzas. I'll be making this every Friday night on movie night!

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jynx

Cooking Level: Intermediate

Home Town: Trenton, Ohio, USA

Living In: Camden, Ohio, USA

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Reviewed: Apr. 12, 2008

Very good recipe! I made it exact, which I think is the only way to rate. It was very good!

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HAMBONE3182

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Reviewed: Apr. 10, 2008

My husband loved it

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Kelly McClellan

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Fishers, Indiana, USA

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Reviewed: Mar. 30, 2008

Very good crust. I used all whole wheat flour and pre baked my crust before adding the toppings. A keeper!

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xrayrunner

Cooking Level: Expert

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Reviewed: Mar. 23, 2008

Yummy! Much better than paying $8-$10 for two Boboli crusts! I will be using this recipe regularly!!

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love my kids

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Mar. 18, 2008

Loved it & will use it again & again. I added oregano, basil, thyme & pressed garlic to the dough for extra flavor. Freezes well also.

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Cynthia

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 8, 2008

Amazing recipe. I added about a TBSP of italian seasoning because I wasn't sure how "wheat bread-y" this was going to be. I did use all whole wheat flour and honey for the sugar. I individually wrapped the left over slices in tin foil then put them in freezer bags, and just reheated in a low temp oven, and perfection!!

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imallie

Cooking Level: Intermediate

Home Town: Ambler, Pennsylvania, USA

Living In: Warren, Michigan, USA

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Reviewed: Mar. 8, 2008

So far so good. One note, if you pre-cook the crust, prick with a fork so it doen't rize into bubbles. Let you know when we eat it if it was worth the effort.

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JudyandMike

Cooking Level: Expert

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Reviewed: Mar. 8, 2008

I make this with a couple of table spoons of honey in place of the sugar. I make a bar-b-que Ginger/garlic chicken pizza with mushroom, green peppers and onions. very yummy !!!!

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Diceman

Home Town: Englewood, Colorado, USA

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Reviewed: Mar. 6, 2008

Followed recipe exactly and it was amazing! Split recipe into 2 "thin" crusts and used along with the Exquistie Pizza Sauce and it was perfection! THANK YOU!

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Andrea

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Reviewed: Feb. 29, 2008

This truly lives up to its name. Amazing!! I've made it once and am making it again for dinner tonight. It's so easy to work with, not sticky like some doughs. Also freezes well. A fav with my husband.

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WDWKAKA

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Reviewed: Feb. 27, 2008

My 3 and 5 year olds are very picky eaters, I made this into a turkey pepperoni pizza and they ate it up! I mad eit im my bread machine and it turned out great. Next time I'll use all wheat flour.

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Nichole+2

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Reviewed: Feb. 27, 2008

I tried to make this twice today. I couldn't get the dough to rise. I tried to keep it warm enough... not sure what the problem was. Maybe my yeast was old? I'm ordering Papa John's tonight.

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jenniferjt

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2008

Best whole wheat pizza recipe I could find. I actually replaced the sugar with honey and used 3 cups of whole wheat flour and no white flour. It was a little dry though so a little more sauce on the pizza make it more moist and easier to swallow. Overall a great recipe.

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NURSEGIRL

Cooking Level: Expert

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Reviewed: Feb. 24, 2008

Everybody in my family LOVED this!!! I made it in my bread machine and it turned out fabulous! I wrapped strips of mozzarella in the outside of the crust for a 'stuffed crust' pizza and it was delicious!

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gibsoncasa

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Reviewed: Feb. 21, 2008

It tastes good but it is not whole wheat unless you use all whole wheat flour. This recipe should be called "Wheat Pizza Crust" I try to eat only whole grains and want people to know this distinction.

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