Reviewed: May 6, 2009

I didn't give this 5 stars because it wasn't very crust-like. It was a great tasting bread-y product, but not the right texture expected for a pizza crust. Will definitely use again for breadsticks :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 2009

Loved it, and actually felt good about eating pizza for the first time!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Melissa

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: Wheatland, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 28, 2009

This wasn't for me. I used the dough to make two thin crusts. I didn't care for the taste or texture. I really prefer the Jay's Signature Pizza Crust and the Quick and Easy Pizza Crust.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kim

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2009

Easy and good. I took a suggestion from another reviewer and substituted half a cup of all purpose flour into the total amount, and it still tasted plenty healthy! I topped it with olive oil, garlic, cheese, and veggies. Next time I won't use garlic with this sweetish dough, but I will definitely make this recipe again. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2009

Used this as my healthy recipie exchage for going out to eat. I think it's delicious. I've already shared this recipie with my mom and sister and they make it in their homes now too. It can just be really heavy though. One slice sometimes does me in!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

casidyanne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 24, 2009

I thought that this was a great recipe. I'm trying to be healthier, and one step towards that is to substitute anything white, with brown. So this whole wheat dough was right up my street. I've never made home-made pizza before, so I was very happy with the results. The only change I made as that with my fast action dry yeast, I added it to the flour, and as I used hard honey, I melted it in the warm water that was originally meant to be used for the yeast instead. It was this water that I added into the well. All in all I thought it was a great recipe and will definitely use it again. My partner thought it was very tasty!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ChrysintheKitchen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2009

TO DIE FOR! Simple and so much more tasty than a white dough. I let the dough rise for a little while longer than the recipe says, other than that I stuck to it. Definitely one to try

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mbem

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2009

I thought this recipe was good as written but I do think it needs a few modifications for my tastes. I normally like whole grain products however it was bit too strong for my liking. I'll be making this again and here's what I'll sub: 1 1/2 cup whole wheat flour and 1/2 cup all purpose flour. I'm also going to try increasing the honey to 2 1/2 tbsp and then using cooking spray to grease the pan as my dough stuck to the pan significantly. Overall not a bad recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KBEAR7819

Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2009

This was really good. I've made it twice now. The first time it came out a little undercooked, even though I followed others' advice to bake it longer. The second time was perfect though. I baked it 20 minutes, then added the toppings and baked another 15. This would be delicious on it's own, I'm thinking about trying to make bread sticks out of it next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Googers

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2009

I cannot even begin to tell you all how much I LOVE this dough. I use mine to make big pizza's, personal pizzas, and even calzones. For those of you having trouble with it if your yeast dosn't proof properly then there's no sense in continuing. The water needs to be warm at least 45 but not too warm. If it proofs properly it will be thick and creamy on top. If you don't see this then start over. This is my staple pizza dough recipe and is so chewy and healthy. Thanks a million for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Artsyfartsygirl

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2009

I'm always intimidated by recipes that involve yeast but this one is sooo easy and turns out great! Yields either one really doughy crust or two thin--I like to wrap these in foil and freeze. They thaw quickly (especially if you put the frozen crust on the stovetop while the oven is pre-heating). A pre-made crust that's alot cheaper than the kind you buy at the grocery store, and without all the preservatives! Great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jonny's Girl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2009

This recipe was amazing!!! The only changes I made were adding italian seasing to the dough and I didn't have wheat germ so I add an extra 1/4 wheat flour! I turned the oven on 500 for a couple of minutes. Then turned it off and put the bowl of dough in it to rise. Super simple and very yummy!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Misty Darnell

Cooking Level: Intermediate

Home Town: Gurnee, Illinois, USA

Living In: Round Lake Beach, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2009

great recipe. however, i cooked the dough for 15 minutes for crispy thin crust

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

starghadeer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2009

This was DELICIOUS! I made it for our Superbowl party and it was a hit. I did bake it on a pizza stone that I heated to 400 then sprinkled corn meal on it before I put the dough on. Then baked the dough for 10 min before I put the toppings on. It's fast and wholesome! Thanks for such a great recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Carrie W.

Cooking Level: Intermediate

Living In: Ferndale, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 10, 2009

Very easy and taste recipe. I made it exactly as is and brushed the crust with olive oil, then baked at 425 degrees for 5 minutes, added all the toppings and baked at 400 degrees for 15 minutes.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Fit&Healthy Mom

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2009

This dough was delicious and easy to make. My husband said that the pizza was "better than one you'd get at a pizza place," which is saying a lot considering the man LOVES pizza! It took around 22 minutes for the pizza to cook all the way through; I think I should have cooked the dough a bit prior to cooking the pizza. For toppings, I just pre-sauteed some frozen mixed peppers and chopped up some fresh tomatoes and jalapenos for an extra kick. Delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BOERMANCM

Cooking Level: Intermediate

Home Town: Grapevine, Texas, USA

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2009

I made this the other night. I WANTED to like it because I know it's healthier, but it just tasted too healthy for me. It's definitely decent tasting for a healthy recipe, but I probably won't make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Janet R.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2009

A really good dough. I followed advice of other reviewers and let the dough rise first for at least 30 min, then let it rest on the pan for another 15, then pre-baked for 5 min at 425, then baked with toppings for 15 min at 400. Came out great. It stuck to the pan a bit, but wasn't burnt. After pressing the pizza down, peel it off and make sure there's a nice dusting of flour/cornmeal to help it not stick as much. Also, I brushed a bit of olive oil on the crust before adding the sauce. It seemed like the right thing to do.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2009

Good, but kind of doughy. I will definitely try this recipe again, but maybe change some things a little bit. This was my first pizza crust I've ever made, and it was very simple to do! I like the fact that it is healthy. :) I did not have a pizza pan, so I used a 8x12 pan instead. Next time I will use a pizza pan. (Hopefully that will make the pizza more crispy!)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

becky

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2009

4.5 stars, and only because I need to practice! This was easy, healthy, and tasted great. Had my bread maker do the mixing and rising. Baked on a stone and brushed crust with an egg wash. The bottom was a little tough, but still good. THANKS

Was this review helpful? [ YES ]
0 users found this review helpful