Reviewed: Jan. 30, 2009

Nope, just too thick or powerful wheat tasting.

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joatnorthwoods-propertycom

Cooking Level: Intermediate

Home Town: Pinedale, Wyoming, USA

Living In: Watersmeet, Michigan, USA

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Reviewed: Jan. 29, 2009

Great pizza dough. I didn't have wheat germ, substituted milled flax seed. Dought was awesome - baked it first then added pizza toppings and baked. Wonderful!!

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MaryA

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Reviewed: Jan. 28, 2009

Definitely cook the dough for 10 minutes before adding toppings and re-cooking

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Leah

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Reviewed: Jan. 28, 2009

Great pizza dough, but better made with half all purpose and half whole wheat flour!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Jan. 27, 2009

Just the way I like pizza crust. I used all whole wheat flour though, and made it just one pizza crust so it was nice and thick.I will use this every time I make pizza.

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Stephie

Cooking Level: Beginning

Home Town: Golden, Colorado, USA

Living In: Brighton, Colorado, USA

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Reviewed: Jan. 27, 2009

if your main concern is finding something healthy to use as a pizza crust, this is a great option. if you want something that tastes anything like pizza crust... not really the recipe for you. this is very tasty and yeasty but has a definite bread-like texture and flavor. the more you let it rise, the breadier it will be. if you bake it immediately without any rising, it will be more like a basic pizza crust... although, without any rising, this will only cover one cookie sheet.

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J. Smith

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Reviewed: Jan. 26, 2009

I am so glad I found this recipe-I have been wanting a fast whole wheat pizza dough recipe. Very easy and tasty. To keep the dough from sticking to the pan, I sprayed the pan with cooking spray, then sprinkled it with grated parmesan (the kind that comes in a plastic jar) and cornmeal.

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Cherrychip

Cooking Level: Expert

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Reviewed: Jan. 17, 2009

Added 1/4 C oil. A great crust plain or with added seasonings. I've put garlic powder and some herbs in and tastes good either way. Agree with others that letting it rise at least 15 minutes makes it not so flat. Also, I cooked the crust for 10 minutes befor adding toppings, pressed down the middle part up to the edge to make a depression for toppings and create a crust. Another tip is to let the sauce bake a few minutes before adding the rest of the toppings so the crust doesn't get soggy like whole wheat crusts tend to do. We've tried several whole wheat pizza crust recipes, and really like this one. Just right.

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sunnytummy

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2009

We did not care for this recipe and ended up throwing it out. We followed the recipe exactly and our dough was very sticky, and after cooking it was thick and heavy. The honey and wheat taste overpowered the pizza - looking for something more authentic.

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Andrea

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2009

I was pleasantly surprised by this recipe. I tried it based on the reviews however, I was very concerned when I began rolling out the dough on my baking stone. It looked so dense and I worried it would taste like cardboard. It rose nicely in the oven and looked great coming out of the oven. The great thing is my kids loved it!! I love that it is a good tasting healthy alternative to white crust. I will be making this again.

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Jen

Cooking Level: Expert

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Reviewed: Jan. 14, 2009

Not bad, but mine came out a bit tough and a little bland. Needs salt and maybe a longer rise.

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Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 12, 2009

This had a really good flavor, and I felt good about the fact that it was whole wheat. I made it in my bread machine, and thought it was really sticky after a few minutes of rising. It was still pretty sticky even half an hour later. We make our pizzas using Mario Batalli's method of starting on the stovetop and then finishing under the broiler. I was able to wrangle the dough, even as sticky as it was, by coating my hands with a little olive oil before forming the crusts. Next time I plan on increasing the flour slightly to try to compensate for the board flour it would have picked up being kneaded by hand.

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hearhoofbeats

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jan. 12, 2009

Overall, I think the dough tasted probably pretty good. I had a lot of user error though so I need to try it again and see if i get better results. I had a really thick edge of my crust and the pizza itself was really thin, so it was kind of hard to judge, but the crust was fun to dip in extra sauce like breadsticks, I might try making breadsticks out of it some time. I didn't let my dough rise long enough, and I couldn't think of where to put it that was warm. I read the reviews/tips only after I was finished, or I might have been ok. Also, I used a stone to bake it on, and I read once that I should warm the stone prior to use so I was afraid to roll the dough on the stone itself, so i did a horrible job of transferring it on to the stone and it stretched really thin. I had a really cute edge/crust from the stretching though.

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J. Skidmore

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Reviewed: Jan. 7, 2009

I tried this recipe and it turned out great! This is only my second time making homemade pizza dough and my husband and I actually enjoyed it! I agree with everyone elses comments, I let it rise for 45 mins. Very yummy!

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Mary

Cooking Level: Beginning

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Reviewed: Dec. 22, 2008

I used my bread maker so substituted for 2 teaspoons of bread machine yeast, and put ingredients in per the instruction on the bread maker (liquids first, yeast last). We really liked the crust. It made enough for 2 very thin but large crusts. We will definitely make again.

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jae

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

Maybe it's personal preference, but the thinner the crust, the better. The dough seems too dense and overpowers the the pizza toppings if the crust isn't thinned out. Nevertheless, the honey makes this crust really scrumptious.

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yokidneybean

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Dec. 9, 2008

I was dissapointed with this recipe. I followed the ingredients exactly. The only change I made was making this in a bread maker. Less than fabulous.

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Jaime-Lynn

Cooking Level: Expert

Home Town: Surrey, British Columbia, Canada

Living In: Tulameen, British Columbia, Canada

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Reviewed: Dec. 1, 2008

Excellent! I didn't have wheat germ but I added 2 tbs oil to the dough which prevented it from getting very hard. As other reviewrs mentioned I worked with it while it was a little sticky. Let it rise before rolling it and then again in the pan. Turned out perfect and very delicious from the first time. I sure will keep this recipe.

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YLK

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Reviewed: Nov. 19, 2008

Very good. I don't use the wheat germ, but I've made this recipe several times and it is fine without it. My crust rises a bit more then in the picture. I also will add some glutton if I feel like it - that makes it rise quite a bit more.

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Terilynn

Cooking Level: Intermediate

Living In: Durango, Colorado, USA

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Reviewed: Nov. 11, 2008

I hate to give bad reviews, but I didn't have good results with this recipe. I followed it exactly and ended up with salty, dense dough that barely rose, not even in the oven! I made sure not to over-work the dough and had the water at the right temperature for the yeast, but I still ended up with bad results...

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