Reviewer:

Ima Goodcook

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Reviewed: Sep. 19, 2011

This is a light and absolutely delicious crust. I loved the taste that the whole wheat brings to the pizza. I have made it as is and have subbed all whole wheat flour and both ways it is delicious. I usually just throw everything in the bread machine and it turns out absolutely perfect. A definite keeper in our house!

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Reviewer:

korilynne

Living In: New Britain, Connecticut, USA

Reviewed: Sep. 14, 2011

I made this a few months ago and like every ten days all summer. My 12 year old loves it. I made a bigger dough and froze baseball size pieces in baggies. We may never buy another frozen pizza.

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Reviewer:

Paul

Reviewed: Sep. 12, 2011

Excellent and freezes well

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Reviewer:

Carl

Living In: Boquete, Chiriquí, Panama

Reviewed: Sep. 9, 2011

This took more time that what I had originally planned on, but it was worth the wait! This makes a delightfully tasty crust that you can also feel pretty good about serving your family. 1/4 cup of whole wheat flour has 6 grams of fiber! Yay!

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Reviewer:

little temple

Home Town: Lexington, Nebraska, USA

Reviewed: Sep. 7, 2011

Fantastic! Best whole wheat crust ever. I used 2 1/2 cups whole wheat, 1 white. I also added garlic and basil before adding the flour to the bread machine pan.

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Reviewer:

Reviewed: Aug. 27, 2011

I liked it the first time I made it but I did think it was a bit bland. I use brown sugar instead of white and I add pepper, garlic powder and minced onion flakes to it. I actually make mini pizzas and freeze them so I can have something quick and easy after a long day. The crust is pretty dense but that is good because my sauce is very wet and heavy.

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Reviewer:

Beccaroni

Reviewed: Aug. 18, 2011

Need to try w/ whole wheat PASTRY flour, but generally good!

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Reviewer:

aWe

Cooking Level: Intermediate

Reviewed: Aug. 17, 2011

I followed recommendations for only whole wheat flour (3 1/4 - 3 1/2 cups) and used maple syrup since I didn't have sugar and the yeast reacted just the same! I added a handful of fresh chopped Italian herbs from the garden and it made the crust! We split into two balls and made a pizza out of one with a garlic cream sauce, loads of veges, and chicken sauteed in pesto. Precooked at 500 for 5 min then added ingredients and cooked for another 20 min at 425. With the other, we made the yummiest, easiest bread sticks slathered in olive oil to give a crispy outside. With the herbs in the bread they were great even without anything else. I don't think I've seen my boyfriend so speechless over something so simple. This one went in the recipe box as a keeper.

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Reviewer:

larissal

Reviewed: Aug. 17, 2011

Wonderful pizza dough! I made this recipe and it was enough for two pizzas (the extra dough kept in the freezer just fine). It was thin and crispy, but not dry at all. I pre-baked the crust for 10 minutes without toppings and then backed for another 12 minutes with the toppings.

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