Reviewed: Jul. 26, 2008

Absolutely delcious. I, like other reviewers, let the dough rise for about 20 to 25 minutes. Turning your oven to 200 then shutting it off is a good warm place for the dough to sit. I also made made 8 individual pizzas instead of a 12 incher, and it worked out WONDERFULLY. Super quick, super healthy, super tastey. Thanks.

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Sarah

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Reviewed: Jul. 6, 2008

So it tasted okay, the flavor was there. But the texture was poor. I made a sponge with the yeast, added it to the flour mixture (half whole-wheat, half bread flour), with the honey and salt. Hand kneaded for 15mins until gluten developed. It rose perfectly and doubled in 1.5hrs. I tossed to stretch and placed it in the pan. It stretched perfectly, nice and thin, great gluten strands. It rose again for 45mins, then I topped and placed it in the oven. Once baked no more rising occurred, dough was slightly dense and chewy. I will try a different recipe next time.

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YellowBeetleSB

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Jun. 26, 2008

I'm always trying to find healthy alternatives to family favorites, but this will not be a keeper. Unfortunately, this dough made a fairly tasteless cardboard-like crust. Worth a try though...maybe it will work for you!

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Sarah S

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

Living In: Grand Blanc, Michigan, USA

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Reviewed: Jun. 25, 2008

We love this recipe! This has become a weekly staple in our home. We also use it to make calzones, and wellingtons. We also used it for the hummus pizza on this site! Great!

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B&L2007

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

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Reviewed: Jun. 21, 2008

Great recipe!! I made this in my bread machine. Made with 1/2 Whole wheat and 1/2 White flour, no wheat germ, added 1 Tbsp of EVOO. My son then took over and made the pizza, pre-baked crust 8 minutes prior to topping and baking for 10 minutes. We will be making again, son says "It rocks". Thanks for the recipe and all the tips too!!

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LOBSTER

Cooking Level: Intermediate

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Jun. 6, 2008

I was looking for a pizza dough to make with children and was getting discouraged when many had to rise for an hour and a half... This one is quick easy and healthy and it was very good. The dough while sitting did not rise like I thought it would but it still turned out great. I think I am going to make this again tonight or tomorrow!

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SUZ830

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: Jun. 6, 2008

I always have such problems with pizza crust but this one was simple and turned out perfect. I was worried about the rising process but it turned out delicious! I will be using this recipe every friday pizza night.

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tabletop

Cooking Level: Intermediate

Home Town: Keene, New Hampshire, USA

Living In: Daleville, Alabama, USA

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Reviewed: Jun. 1, 2008

An excellent and very simple pizza dough recipe. I've made this several times now and the whole family has enjoyed it. I make the recipe exactly as written and employ the handy microwave tip for rising (very helpful). It is quick and easy to make and the finished product tastes delicious. This will be a staple in our home.

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SCARLETT74

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Apr. 24, 2008

Healthy indeed, but I couldn't pinpoint what it was it was lacking.

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Hollywood

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Reviewed: Apr. 4, 2008

I did not care for this pizza dough

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Apr. 1, 2008

This was excellent, easy and healthy! I baked for about 5 min. then put toppings on and baked for another 15 min.

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pistonsfan

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Reviewed: Mar. 28, 2008

Not sure what happened here, we usually love whole wheat breads. I used un-toasted wheat germ...perhaps that was the problem. Texture and flavor after baking were too doughy. Baked for 12 minutes at 350 w/ ~1/2 inch thickness after rising.

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Cassiopia

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Reviewed: Mar. 27, 2008

This recipe is super easy and super yummy! I used it to make calzones and I think it will be even better as pizza!

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Jen W.

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 11, 2008

I forgot to add the honey and still loved it! I'm looking forward to trying it with the honey. I used 1/2 unbleached white flour for bread making and 1/2 whole wheat flour. This is a very good recipe! Thanks!

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Narla

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2008

This is the best whole wheat pizza dough recipe I have ever made. My family thought you could taste the honey and didn't it that flavor you could sub. sugar instead.

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megnrn

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Reviewed: Feb. 28, 2008

This is awesome! I like to make 4 individual pizza crusts(don't roll too thin) and let my kids make their own. Their great!

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lencami

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Reviewed: Feb. 24, 2008

This dough is very good. My crust didn't bake up as crispy as I typically like, but I think that had to do more with the pan I used than the recipe. I am just glad I found a healthy pizza crust that actually tastes good. Thank you for sharing!

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NATALIESHD

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Reviewed: Feb. 23, 2008

Very easy to make, and tasty and good for you too. The only changes I made were to let the dough rise a few times, and I used olive oil on the pan instead of flour. The crust did not stick to the pan at all. I pre-cooked the dough for 10-12 minutes before topping it and baking it again.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Feb. 14, 2008

This is by far the best pizza dough I have ever made. Thank you so much for posting this easy recipe! The only suggestion I have is to spray non-stick spray (or lightly oil) the pizza pan when rolling it out. We had some minor issues with the crust sticking to the pan, but it was still tasty none the less!

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Angie F

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2008

Yum! I'm a pizza fanatic and was really anxious to find a healthy crust. This was great. I followed the previous reviewer's suggestion and microwaved a cup of water, then put the crust in the microwave to rise. I let it rise for 10 minutes, but it didn't rise much. I didn't have any more time, so I rolled it out anyhow. I pre-baked it for 12 minutes at 350, and it rose significantly. Added toppings and cooked for another 10 minutes. Came out tasting great. However, it really stuck to my pan. I floured well as suggested in the recipe, but next time I'll use cooking spray.

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Maggie T

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Whole Wheat and Honey Pizza Dough

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