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Ingredients
6
Original recipe yields 6 servings
Directions
Nutrition Facts
Per Serving:
187 calories; protein 5.2g; carbohydrates 31.1g; fat 5.1g; sodium 99.7mg. Full Nutrition
Most helpful positive review
Reviews: Most Helpful
seriously the best whole wheat crust I've ever tasted in my life tip: pre-cook the dough 7-10 minutes without toppings, then take out and add toppings, cook for 10-12 minutes til cheese turns slightly golden. PERFETTO Read More
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(20) 
I used a whole cup of whole wheat flour and they turned out amazing. I cooked them for 15 min then froze them in my deep freeze for a quick week night supper. Read More
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(17) 
Paula Allstar
I used white whole wheat flour along with the all-purpose flour in this pizza dough and really liked the end result, a chewy texture. I let my Kitchenaid mixer do the work for me, so this was a really easy dough to mix up. Read More
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(17) Advertisement
I have to say YUM! My family really enjoyed this whole wheat pizza crust. It had the right texture but a nice crunch to it. I'm a diabetic and it's hard to find good recipes that don't take much time. This recipe was fast and easy and delicious thank you for posting this Read More
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(13) 
This was my first time making pizza dough from scratch. I was surprised when I got to the end and I didn't see any directions on how to bake it. Thankfully there were several recommendations from posters. I tried one out one night and another way the second night. The one that worked best was to bake it at 425 degrees F for about 20 minutes or until the crust & cheese are golden brown. Read More
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(11) 
I really didn't think it would be as good as it was! Super easy and came out perfect! You can make it thick or thin and it's just as good. I added some dried herbs to dough, but followed recipe exactly. I cooked pizza 350 for 15 minutes. Read More
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(5) Advertisement
To be honest I didn't expect much from this recipe. But it turned out to be the best pizza dough I ever used (and I've tried quite a few - including my "go to recipe" I received from an Italian chef). The pizzas turned out just perfect. Great texture with just enough crunch. I am definitely making it my regular pizza dough. The only thing I changed was using the bread machine to prepare the dough. Then I've put together pizzas and baked them in the preheated (250 C - about 480 F) oven on a pizza stone for 9 minutes. Read More
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(4) Followed recipe exactly. This recipe had wonderful texture and consistency ! Allow enough time to make as it takes an hour to rise. Read More
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(4) 
