Reviewed: Apr. 14, 2012

Very, very good.

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mikedlove

Home Town: Cleveland, Ohio, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Apr. 13, 2012

Taste wise is was pretty good. I'm not sure what happened because the dough was very sticky on the roller and I had trouble rolling the dough out. Needless to say, I didn't get 12 servings. Taste, texture was on point. I would definitely use this again!

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COCOB421

Reviewed: Apr. 6, 2012

This was very easy to make but we didn't care for the taste or texture. I was expecting a thin crust but it was actually pretty thick - about half an inch for a 12-inch round. The wheat flavor was very robust and really overpowered the flavors of the toppings. The recommended cooking time is way off. We ended up cooking the crust alone for 10 minutes, then with the toppings for another 20 minutes. The dough would have been raw if only cooked for 5-10 minutes.

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Reviewer:

Ashley O.

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: Mar. 18, 2012

We loved this reicpe! So easy and quick to make for a yeast dough. Will definately keep this one.

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Reviewer:

Stang_Girl

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Cold Lake, Alberta, Canada

Reviewed: Feb. 25, 2012

Quick, easy pizza dough that tastes great and crisps up nicely. No reason to ever buy frozen/instant pizza dough again.

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Ace

Reviewed: Jan. 30, 2012

I used ground flaxseed instead of wheat germ, but had trouble getting the crust to rise. I also felt it needed more honey, and it came out dry. Maybe if I would have used quick rise yeast (which is not what the recipe called for) and kneaded it. It also may have helped to use whole wheat pastry flour. As of now, I will look for another recipe.

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Reviewer:

Calli

Reviewed: Jan. 29, 2012

Honestly, this just wasn't our cup of tea. I had never had a whole wheat pizza dough on my pizza before (to be fair) and I don't intend to again and that goes for any recipe I think it could be good for someone who has had a wheat-based pizza dough before and enjoyed it but for my family this was just too wheat-y. It was worth a try since it has to be better for us than a traditional white crust.

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Reviewer:

mbc737

Reviewed: Jan. 19, 2012

Great taste! I don't know if it was the whole wheat that was just too heavy, or if it was my yeast, but it did not "poof" up very much in the rising or baking, nor did it become crisp anywhere. Very soft crust. I think 350 is too low to bake pizza. That may have also contributed. I like to cook my pizzas on at least 400 (which I should have done this time, but wanted to follow the recipe). I also baked the crust for 5 minutes before adding sauce and toppings and finishing baking. I might revise this to 5 stars if I make it again with different yeast and have a better outcome!

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Reviewer:

Escape

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Meridian, Idaho, USA

Reviewed: Jan. 18, 2012

This was ok. Maybe it's b/c I'm spoiled on eating white dough pizza. It was kind of bland tasting. I really like wheat but, for pizza - not so much. I gave it 4 stars b/c my husband loves this dough.

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