Reviewed: Aug. 2, 2011

I make this using only whole wheat flour (just over 3 cups), and it is, as promised- amazing. We rarely use store-bought crust anymore, I try to always have a couple dough balls in the freezer! I've made it dozens of times and it's So easy and perfect.

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Reviewer:

pmpkn219

Reviewed: Jul. 19, 2011

You definitely must bake this pizza crust before putting toppings on it. I baked mine for 10 minutes and it still wasn't enough, I'd recommend at least 15. I think this recipe has potential to be amazing as long as its not doughy in the center like mine. :)

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Reviewer:

ajjelibean

Reviewed: Jul. 18, 2011

This turned out really well. The only reason I gave it four stars instead of five is because I changed the recipe a little. I used all whole wheat flour and made the dough in my bread machine. I've never made dough in my bread machine before and it actually turned out really well. I think next time I will cut the recipe in half. It made a very large, thick crust and we tend to like a thinner crust but other than that it was very good! So much better for you than a store bought pizza crust, will be making this in the future for sure!

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Reviewer:

HealthyMe

Reviewed: Jul. 17, 2011

it was ok.............i only used whole wheat flour and I think that our taste buds were not used to such an intense wheat taste. Might try it again with the all purpose.

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Reviewer:

eliza

Cooking Level: Intermediate

Reviewed: Jul. 17, 2011

great pizza crust. I substitute Ultragrain Flour (in stores under the Eagle Mills Brand) that has 100% whole wheat nutritionals but it more like your traditional white flour and sweeter in taste than whole wheat.

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Reviewed: Jul. 14, 2011

Great! again with what everyone has been saying. It is not whole wheat unless all your flour is whole wheat flour. So i used whole wheat flour, but i didnt end up using a 3 cups. I used about 2 1/2 cups maybe just a little more. I also used honey in replace of sugar! turned out awesome. My husband ate it when i he at first reffused to eat a whole wheat pizza. :o)

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Reviewer:

Maribobari

Reviewed: Jul. 9, 2011

I've made this a dozen times and I love it! I make two pizza crusts and I've never taken the time to let it rise or rest and it still comes out great for me, just in case you need it in a hurry. Thank you for a great recipe.

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Reviewer:

Ashlea

Reviewed: Jul. 9, 2011

My 5 star rating is based on the recipe as written! It delicious! I have used this recipe twice so far and the first time, I followed the recipe exactly and that's where the rating came from... The second time I used ONLY whole wheat flour 3 1/2 cups total... It was also delicious!! From now on I will use this recipe but with that small adjustment! :)

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Reviewer:

Shawna

Cooking Level: Intermediate

Home Town: Oroville, Washington, USA

Reviewed: Jul. 5, 2011

For the size of pizza I make (~18x13 inches) I find that using 3/4 of the dough makes a crust that is not too thick. It remains soft on the inside yet still crispy on the outside. I also tend to increase the amount of yeast so that the rising process is a bit faster.

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Reviewer:

trantow

Reviewed: Jul. 2, 2011

Followed the recipe... and it is a great one! I love the flavor of the crust, and it was crunchy on the outside and chewy on the inside. Great, go to recipe for wheat pizza crust.

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