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Whole Wheat Pizza Dough
July 31, 2014

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.

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