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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Great taste! I don't know if it was the whole wheat that was just too heavy, or if it was my...