Reviewed: May 21, 2012

This was very easy to make. The next time I will use a flavored salt and maybe double it in the recipe as the crust is quite simple. I made two pizzas with this but it easily could have easily made 3 thin crust.

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Reviewer:

Ashkgo8

Reviewed: May 17, 2012

Soft and flavorful whole wheat crust. White whole wheat flour makes the WW flavor milder. We divided the recipe into fourths for calzones that easily serve 2 a piece. (Baked on a pizza stone at 500 convection for 7 minutes). It is a softer dough than many pizza doughs I have worked with, and more fragile too, so handle with care.

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Reviewer:

tabinekotaro

Reviewed: Apr. 9, 2012

This was soooo good!!! I've probably made it a dozen times since discovering it recently! I did use honey instead of sugar, all whole wheat flour with 4T of vital wheat gluten and also added some Italian Seasoning to the dough to give it more flavor!

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Reviewer:

bethleann

Cooking Level: Intermediate

Reviewed: Apr. 9, 2012

My first time making pizza dough, and it was perfect. I made to semi thin crusts that fit on my pampered chef pizza stone. Parchment paper on top of the stone worked like a charm! I per baked crust for 12 min first.

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Reviewer:

Diane, Manitoba

Reviewed: Mar. 31, 2012

Wonderful pizza crust. Not 100% whole wheat but worth the trade-off for a yummier crust imo. Next time I'll try it with even more whole wheat and see if we like it as much

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Reviewer:

Hannah Weeks

Reviewed: Mar. 21, 2012

Truly amazing! Followed the recipe exactly, but added a few spices (1/2 tsp garlic powder, 1 tsp oregano) b/c I always add those to any pizza crust dough recipe. Used the dough cycle in my bread machine, and prebaked each of the two 14" thin crusts for about 10 mins at 400 degrees (my nonstick-coated holed pans don't allow higher temps than this). Baked another 10-15 mins at 350 after topping. These were so easy to roll out. Crust is crispy and chewy and light. Will make this my usual recipe from now on!

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Reviewer:

Swati

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Mar. 16, 2012

I could taste the "healthiness" of this dough but it had great texture and was super easy!

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Reviewer:

Lindsey

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Upland, California, USA

Reviewed: Feb. 27, 2012

Great crunchy outside with soft inside! Love it!!

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Reviewer:

rutledgefamily

Reviewed: Feb. 23, 2012

This was my first attempt for whole wheat pizza crust and it was DELICIOUS. It was far better than some of the better local pizza shoppe's whole wheat. The only thing I did differently was to replace the sugar with honey, I added about 1 tsp of oregano. I prebaked the crust for about 10 minutes and then added my ingredients and cooked another 15 minutes until the crust was crispy and brown. I added carmelized onions, tomatoes, mozzarella and goat cheeses and fresh basil. I drizzled it with mushroom/sage EVOO. Thank you for sharing such a wonderful recipe.

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