Amazing Whole Wheat Pizza Crust

OK, so I read all the reviews, and decided to tweak the recipe taking pages from a few of the reviewers. I used all whole wheat flour (3 1/4c) because I'm doing the South Beach diet. I also added 2tbs of Italian Seasoning to the flour mixture, and put everything in my bread machine, using the "whole wheat dough" cycle. I then prebaked the crusts at 500 for 6 minutes, added the toppings and continued baking at 425 for another 6-7 minutes. I was AMAZED at 1.) how much dough there was. Easily enough for 2 thick crusts or 3 thin crusts, and 2.) how much it tastes like regular pizza crust. My husband even said he couldn't tell the difference! I would recommend this to anyone for sure.

It tastes good but it is not whole wheat unless you use all whole wheat flour. This recipe should be called "Wheat Pizza Crust" I try to eat only whole grains and want people to know this distinction.

Excellent! i did what others did and used only whole wheat flour - I used 3-1/4 c. It turned out wonderful. I meant to add some other spices, but forgot - it still was fabulous. I made 1 thick crust pizza...baked the crust alone for 5 min at 500 degrees, then added the sauce and toppings and cooked for almost 15 min. at 425 degrees. My husband who usually doesn't like my cooking - and doesn't like pizza loved it. So did my boys (5 & 2yrs) This was a big hit! Will make again many times. I made it with a 1/2 a jar of alfredo sauce for the sauce and topped with chicken, onions and garlic sauteed in olive oil. Topped with part skim mozzarella. EXCELLENT!!!!!!

Excellent recipe... I used 2 T of honey instead of the 1 tsp of sugar for the yeast. Made 2 thin crust pizza's but next time i will divide the crust into 3 portions for a more thinner crust. Used Organic stone ground w/w flour and organic extra virgin first cold press olive oil. I did use non stick pizza sheets and did not oil the pans and they were fine. Next time shall add some seasonings to the crust just for a change. for toppings I used fresh mushrooms, tomatoes, red pepper, pizza sauce, broccoli 'dust' (leftover brocolli floret crumbs from home made frozen brocolli, fresh baby spinach, part skim mozzarella and grated parmesan cheeses. Very yummy, 2 of us ate 2/3rds of one pizza. :) will definitely make again soon, may even add some ground flax or toasted wheat germ for added healthyness :) Instructions were very easy to follow, and enjoyed the work out from the kneading ;) Thank you!

I was very happy with this recipe!! I have had trouble using yeast in the past. Well, the directions in this recipe were totally clear and easy to follow. I had no trouble and the results were fantastic! I threw a bunch of dried herbs into the flour mixture for flavor. This rose very well and made two pizzas. Just like the description says: soft and chewy in the middle and crisp on the outside. The bottom and middle were fully cooked too (I've had trouble with doughy-ness in the past...) I pre-baked at 500 degrees for 5 minutes (without any sauce or toppings). Then I put on sauce, cheese, a little bit of pepperoni and lots of veggies and baked at 435. The yummiest pizza ever! This will be my standard pizza dough recipe from now on.**** Have made this countless times since first reviewing it, and it gets better and better! Tonight I divided the dough into 4 smaller pizzas, which was great. I was able to do different toppings on each one to please each member of the fam. On mine I put gorgonzola cheese and fresh tomatoes, it was soooo delicious! They baked up really nice too. I think I will do it this way from now on!

Very good recipe. Some suggestions: Use a pizza stone and bake at a higher temperature (500 or higher if you have a good oven). Also you can use all whole wheat flour, but you onlyl need about 3 cups.

I use all whole wheat flour with 3 tbs of gluten and it is wonderful. Bake slightly before adding toppings.

Awesome! Made two thin crusts out of this, with the amazing pizza sauce on top. Followed other cooks' suggestion of pre-baking crust at 500 for 10 min or so, then baked with toppings at 425 for about 7 min.

Pay attention to your yeast! If you use quick or instant yeast and let it sit in warm water for 10 minutes, it will waste most of the fermentation and your crust will be dense. If you have quick rise yeast, mix it in dry, and then add warm water. That's what's happening to everybody who has complained about "bagel-like" crust!

FANTASTIC! Added 1 tbs italian seasoning and 1 tbs garlic powder to the dough. Used 3 1/4 cups whole wheat flour. Divided dough in 2 thin crusts. Put ONLY crust in oven @ 500 for 5 minutes, then added toppings, then back in oven at 400 for 15 mins. Toppings included pizza sauce, marble cheese, green olives, red onions, red and green peppers, and mushrooms. Excellent.

I have been using this recipe for more then a year and it always turns out wonderful. I divide the dough into 4 sections then after the last rise, shape the balls into 4 small pizza crusts and freeze them. They keep wonderfully in a gallon freezer bag. I just pile on my toppings straight out of the freezer and bake. Perfect amount for 2 people!

This is an excellent pizza crust for someone who likes to eat healthy meals. The crust was very easy to make and had a good crunch to it when it was done. I have to make this crust again.

This is a very good recipe, and I have made it four times, but the prep and cook time stated (ready in 45 minutes) is a little misleading. It takes mixing time (5 minutes) plus 10 minutes standing time, and then rising time of 60 minutes plus another 45 minutes for resting, and THEN you are ready to make the pizza (maybe another 10 minutes, if you have everything ready). It bakes for abut 20 minutes. This adds up to 2 hours and 30 minutes from start to finish. It certainly is not ready in 45 minutes! Any bread baker would know this, but a beginner might not.

I love this pizza crust. If you like extra crispy crust and you are using a pizza stone, then place the pizza on the very hot pizza stone without the toppings. Let it cook and get crisp for about 5 minutes at 500F, then reduce heat to 425F and add the toppings, and let cook until your toppings are warm and melted (about 10 min at the most). I have found if I add the pizza fully prepared and then put it into the oven it takes much longer for the pizza to cook, and the crust never gets crispy in the center of the pizza.

I threw everything in my bread machine in the order that my machine likes, put it on "dough" cycle and pressed start. It couldn't have been easier. Excellent crust - just as promised - crisp on the outside and soft and chewy on the inside ! Thanks for a great recipe.

This was perfect. I split this into 2 crusts to make thin crust pizzas. I was nervous because this was the first time I made my own pizza dough. I will never go pack to pre-made crusts. This was AMAZING just like the title says. This definitely beats any pizza crust I've ever had. This is something you need to commit time at home for....so pizzas will become a sunday evening dinner from now on!

Went with reviewers tips and used 3 1/4 c King Arthur W/W white flour and added 2 tsp pizza seasonings I found at my local Winco store (think it has traditional italian seasonings with pepper flakes). I've never baked with yeast and so this is my first attempt. I was very pleased with results and also ease of directions. I made 4 individual pizzas 2 pepperoni, 1 cheese, and 1 BBQ chicken. Big hit with the family and healthy too. can't wait to try again with other topping combinations, using honey, and freezing.

This was my first attempt at pizza and (not to toot my own horn) but it was good! Great recipe! I've made this pizza 4 times in 2 weeks. I've made both the thin crust and thick crust. I didn't change anything about the recipe except following some other reviewers' advise by cooking it for 5 min at 500, then 15-20 min at 425. It's good if I bake the pizza on the same day and if I prepare the dough the night before. After shaping the pizza, I let it sit for 10 min (for fresh dough) or 15 min (for refrigerated dough) to let it rise again so that it's light. The thin crust is good and the thick crust is even better, it was very light and just melted in your mouth. And it didn't have that grainy kind of whole wheat taste.

I can't believe all the reviewers who didn't follow the recipe and still gave it a rating. This is a site where you are free to post your own recipe, like, say, if you took someone else's recipe and changed the flour, changed the temp., and added extra ingredients. So anyway, the blend of flours in this recipe makes a crust with great flavor and texture. It's just chewy enough with good large bubbles from first rolling, then hand-stretching. I have made this dough twice already, and will be making it many more times.

This recipe is fantastic. It is easy and never fails. I actually divide the dough into four balls and make very thin crispy pizzas. Everyone I've made it for has loved it and asked for the recipe. Edited to add: normally I follow the recipe exactly, but last night I got home late from work and my husband works nights, and we had really been looking forward to homemade pizza. I didn't have time to proof the dough properly so I mixed the dough and proofed it for 45 minutes. I then rolled out the pizza bases and baked them and it came out absolutely delicious.

Excellent recipe! Thanks for sharing.

I have not tried this recipe yet, but it looks easy and healthy. My question is: can you freeze dough to use later and can it be made in a larger quantity? Thanks

Used 1/2 bread flour and 1/2whole wheat flour. Best if dough is left to rest wrapped in plastic in refrigerator for 2-3 days. Much more pliable, airy and chewy. The bread flour gives a better texture than all-purpose flour IMHO.

I love this Pizza dough. I change it up a little bit every time. I always use honey. I live with four guys in Minnesota and my house is always cold so I had to improvise when finding a warm place for the dough to rise, so I start the oven for a few minutes and turn it off. This works great for me. I've tried using both all whole wheat, and using the original recipe. Both are great. I also freeze my dough. Last time I split my batch into 5 separate balls rather than 2. This makes a perfect portion for personal pizzas. I let the dough rise and then throw it in the freezer. I'll take it out the night before and set it in the fridge when I want to use it. It works wonderfully. I find it best to chop up all the toppings very small. And I also use pasta sauce. Works great. Breakfast pizzas are delicious as well. To cook, I grease a cookie sheet with olive oil, roll the dough out on it. Curl the edges. Place the ingredients on top, and bake at 425 for 16-18 min. Its always perfect. I'll never buy a pre made pizza again.

This is the pizza crust recipe I ALWAYS use. To save time, I first dissolve the sugar in the water, and sprinkle the yeast, and once that's ready, I put all the ingredients into my bread machine -- set it on dough/whole wheat cycle and it's good to go! So easy and very good.

This was delicious and I have tried A LOT of pizza crusts, white and wheat and this was the best. My only suggestion would be to cook the dough for 10 minutes before putting the toppings on because the cheese browned before the crust was crispy on a pizza stone. It was still good though. For those of you who are health conscious, I figured out that making 2 crusts and putting pizza sauce and pizza cheese on it (1/2 bottle and 1/2 package) with spices and a serving of pepperoni that it was about 180 cal. and 7g of fat per slice of an 8 slice pizza made on a standard pizza stone. :-)

I used a pizza stone baked at 500 for 10 minutes to brown the crust, as somone suggested, then removed the crust, lightly coated with extra virgin olive oil (to make the crust extra cripsy on the outside) and added the toppings. Once the toppings were added baked an additional 10-12 minutes at 450 with the toppings. I subbed 2 Tablespoons of Honey for the White Sugar, and 1 Cup Self-Rising Flour for the All-purpose+yeast. Not only did this cut down on prep time, the honey really went very well with the wheat.

Very tasty crust! I followed the recipe exactly. I've also made breadsticks out of this with only a few minor changes. I found that my dough was pretty sticky, so I added just a little extra flour (slightly less than 1/4 cup. You may or may not need to do this). I put all ingredients into my bread machine, liquid/salt first, dry ingredients last, and set it on the "dough" cycle. When that was complete, I rolled the dough out on a lightly floured surface to 1/4 inch thickness and sliced it into strips using a pizza cutter. I then brushed the tops with an olive oil and garlic powder mixture (you could use butter!) and sprinkled on some parmesan cheese. I let them rise on a greased cookie sheet for 45 mins and then baked them at 350 for about 12 minutes. Made for a great breadstick, very soft! Thank you for sharing this awesome recipe!

This recipe has never failed me. I cook for a living and use this recipe whenever I make pizza. Sometimes I use only wheat flour, and it still turns out great.

I had to add about half a cup of extra flour, as the dough was pretty sticky. I used a sprinkle of corn meal in the pizza pan to ensure the dough wouldn't stick. I baked the crust for 5 minutes brushed with olive oil then added toppings and cooked for 18 more minutes. Try drizzling a small amount of honey over the finished pizza (regardless of toppings) for a really nice compliment to the wheat flavor!

Really tasty - even the picky 4 y.o. ate it. Followed others reccommendation and used only whole wheat, but used King Arthur whole wheat white flour. Made 2 large crusts, par baked each for 10 minutes and thoroughly cooled them. Wrapped them in freezer wrap and put them in the freezer. When I got around to using them I defrosted them and topped as usual (plain cheese and buffalo chicken - YUM). Baked at 425 until golden and bubbly, roughly 10 min. Excellent to have on hand when I don't feel like cooking. Making calzones tonight, plus extra crusts for the freezer!

I've made this recipe several times now and it only gets better the more you do it. The instructions are easy to follow and the product is absolutely amazing. I like to use honey instead of sugar and I also like to add basic Italian seasoning and cayenne pepper to the mix. Prebaking the crust is a must! Thanks for a great recipe!

We did 3 cups whole wheat flour but otherwise stuck to the recipe....we used a rolling pin and made it super thin...OMG so good!!!!! We topped it with prosciutto, arugula, balsamic vinegar, and olive oil (and cheese and sauce of course)...... DELICIOUS!!!!

the dough came out tough and chewy, but not the good kind of chewy. i will never make this recipie again!

This was my first successful attempt to make pizza crust and it turned out fantastic! It was so much easier than I thought it would be. I used 3 1/4 cup whole wheat flour to make it "whole wheat" as other reviewers stated. I mixed it with the dough hook in my kitchenaid mixer so there was no need to knead it. I seperated it in 2 and just pressed it out to the edges of my 2 large pizza stones so it made fairly thin crusts. I prebaked 1 for 5 minutes then topped it and baked 8 more minutes, the other I just topped and baked for 13 minutes without prebaking it and they both came out great. Instead of brushing the pan with oil I just sprinkled it with cornmeal. We'll definitely be making this crust again!

Fabulous! I did use all whole wheat flour and it turned out great--enough for 2 generous pizzas. Chewy, versatile (you could add some Italian herbs and/or grated parmesan for extra flavor), and easy. I LOVE the fact that there are minimal ingredients. Why buy premade crust again? Thanks for sharing!

Truly amazing! Followed the recipe exactly, but added a few spices (1/2 tsp garlic powder, 1 tsp oregano) b/c I always add those to any pizza crust dough recipe. Used the dough cycle in my bread machine, and prebaked each of the two 14" thin crusts for about 10 mins at 400 degrees (my nonstick-coated holed pans don't allow higher temps than this). Baked another 10-15 mins at 350 after topping. These were so easy to roll out. Crust is crispy and chewy and light. Will make this my usual recipe from now on!

Great whole wheat pizza dough. I made mine using white whole wheat flour. Definitely wheatier than my standard pizza dough but it is really tasty. My kids loved it. I also baked at 450 degrees on a preheated pizza stone. Since I make pizzas in all different sizes for whomever is going to eat them, they varied on time.

I cook this recipe at 500 degrees and it never fails. Kid-friendly. Feeds lots of people easily. Delicious. Super easy if you use a meat or candy thermometer to get the right temperature.

Have never attempted home made pizza dough before for fear of being disappointed. This recipe sets a new standard for delicious!! I used 3 cups multigrain best for bread flour, added basil and Italian seasoning, and followed the suggested baking at 500 for 5 minutes, applied topping, then continued for 12 minutes at 450. Perfect!! I also misted the dough with water at the 2 minute mark to ensure a really crisp crust, leaving the inside soft. Honestly, will never try another recipe for pizza dough and will definitely think twice about ordering take out! Thank you Marla!

I let my bread machine do the work for me, and I used all whole wheat flour, plus some italian seasoning in the mixture. This was really delicious and easy to work with

I am AMAZED. This crust is delicious. I only used 1 cup of all-purpose flour and you can't even tell that this a whole-wheat crust. I also added some italian spices (basil, oregano) to the dough for an added kick. The dough was a bit sticky at first and hard to roll out so I ended up needing more flour. I divided the dough into thirds because I like really thin crust. I baked the thin crust at 500 degrees for 5 minutes, then added toppings and cooked an additional 10 minutes to get it nice and crispy. Delicious!

great crust I would only say that is doesn't make one thick crust but one thin large one.

SO GOOD, will never make another crust. Adds nice flavor! I followed others' advice and used all whole wheat flour, actually 3 1/4 cups total. AND, I used the dough cycle of my breadmaker! Made two thin crusts, yummmm...

This turned out great! I make pizza for my roommates all the time and have been looking for a good whole wheat pizza crust. I was worried because the dough didn't quite double in size and didn't puff up at all after I baked it, but it was a little crispy on the outside and still soft on the inside. I will definitely be using this recipe from now on!! Oh, and I used all whole wheat flour instead of using some all purpose flour

i'm just adding that I've been making pizza on a pizza stone for years and have never precooked my crust and have no problems with it baking all the way through. It usually takes 6 to 7 minutes total with my oven set at 505.

I have made this several times now and the family just loves it. I did make a few changes for ease and healthiness. First I use all whole wheat flour and 5 tsp of vital wheat gluten. I also dump all ingred into my bread maker and process on the dough cycle. When finished, I divide the dough into two pieces and kneed a few times before putting into greased bowls. I cover and let rise about 30 minutes or so before rolling out. Thanks for sharing this amazing recipe!

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.

This was my first attempt at making pizza crust at home (other than working at a pizza place making dough in my high school days) and it turned out wonderfully. This definitely makes enough for two 12 inch regular crusts, but if you are looking for thin thin crust, this could make three. I used corn meal on my pan instead of oil and that worked fine (no sticking to the pan). Because I didn't want bland pizza from using whole wheat flour, I used "Exquisite Pizza Sauce" also on this site and it had a fabulous taste. I made one pizza right after making the dough and refrigerated in plastic wrap the other portion for use the next day. If you refrigerate, make sure you let the dough sit for a half hour or so because mine didn't rise like the first one did because it didn't "proof" properly. It still tasted great though.

I don't know how people can give an honest review if they alter the recipe. It's confusing and one of pet peeves with this site. That being said- I made this twice so far and it was awesome. Even tho it's not entirely whole wheat it still makes me feel like I'm eating healthier and my kids can't tell the difference.

My family enjoyed it. I did have to add more flour to get the right consistency with the dough though.

Excellent recipe with modifications. Didn't add sugar - whole wheat is already sweet. Used all whole wheat, no white flour, which caused me to increase flour by at least 1 cup. As a thin crust, it is perfection. As a deep-dish crust, it tastes like eating wheat bread with toppings (not so great, so I would use the wheat/white mix as recipe is written if I wanted deep dish). I doubled the recipe and made 4 pizzas (several different size pans). As long as the crust was rolled thinly, it was yummy with different toppings (canadian bacon/pineapple, traditional pepperoni, and vegetable). Used "Pizza Without the Red Sauce" recipe for the vegetable pizza. Used a combination of "Easy Pizza Sauce III" and "Exquisite Pizza Sauce" recipes for the traditional pizzas. My whole family was raving!

Best pizza crust I have ever made and it is healthy too! Changed it up a bit, used 2 1/2 cups whole wheat flour and 1 1/4 cups white flour and just used one packet of yeast which I think is 2 1/4 teaspoons. Makes 2 large size thin crust pizza's.

I love the recipe! I just stack it in the bread machine, throw in a tbsp of minced garlic, and a tsp of sea salt - maybe a few tbsp of flaxseed, and walk away! Perfect for vegan pizza!

This is my go-to pizza crust. It's much tastier than all-white flour pizza crust, and healthier. The recipe makes enough dough for two pizzas, so I freeze half the dough for next time :-)

Really good taste!!! Everyone loved it!!!

This recipe was decent, however i continue to enjoy this one better, Whole Wheat Italian Dough with Parmesean in the crust...

Great pizza crust! I like thin crust so I usually make two pizzas out of it. Dense and crisp!

Terrific whole wheaty pizza crust. Cooks up crispy especially is you double the recipe and make 3 dough balls out of it. Freezes beautifully. If you use white whole wheat (just one gram less fiber than regular whole wheat) no one will even think it's a "healthier" pizza crust. This recipe has become our Friday night ritual and use fresh mozzerella and lots of veggie toppings. No guilt and no need to get take out pizza. Also a very quick dough to put together, even with the rise. A++++

I followed the recipe exactly as written and my pizza crust turned out fabulous! I did use a bit of cornmeal on my pizza stone to insure a crisp crust, and I prebaked the crust for about 5 minutes before adding my toppings. Easy recipe. I will definitely be making this again. Thanks for sharing, Maria.

This is the best thin-crust pizza dough recipe I have found yet! I just mix it up in the food processor and it turns out perfect every time! The flavor of the dough really shines through, it's not just a toppings holder. To make this dough even better and easy to manage, add about 2 Tb and 2 tsp vital gluten. Let the dough sit overnight in the refrigerator and bring it out about 2 hours before you're ready to stretch it out. Amazing what a difference this makes.

Great Recipe! Made 4 large, really thin crust pizzas. Because they were so thin, I par baked the crusts for 6 mins , topped them and baked 5 min. Worked really well with pepperoni & cheese, but the all veggie pizza was a little limp in the middle. Next time, I will par bake it 8mins for veggie. Will be making again tomorrow, to par bake and freeze for quick week day meal!

I followed the instructions for baking, but there was no mention of letting the dough rise once you shape it onto pizza pans. As a result, mine didn't rise much in the oven and was pretty heavy/dense. I was pretty bummed, since I'd doubled the recipe. I've made pizza tons of times successfully, but I hadn't done so in a couple years. It may have been my fault, which is why I still gave the recipe a three (after all, others thought it was fine, but they may have just been being nice). But the instructions were so specific about the length of the first two rise times that I thought it would've told me if I needed to let it sit out before baking (after adding the toppings).

My new favorite pizza crust! I like whole wheat foods, but I served this to my entire family, many of them who don't care too much for whole wheat. They all loved it!!! Even my little nephew was crying because he wanted more. It was pretty easy to make, and it tasted fantastic. I had my crust a bit thicker (which is how I like it). I will definitely make this again.

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! :)

For a whole wheat pizza, this is incredibly good! WOW! One of the best crusts I have ever made. Yes, it took some time to rise, but so worth it! Also, my dough rose quicker than stated because I preheated my oven to 200 degrees and turned it off when it reached that and placed my dough in there. It shaved about 1/2 the rising time off. SO good! I will be making this again!

My crust did not come out very crisp, but my friend's did when she made it. The only difference we could figure was that she used pizza pans with holes in them. If you make 2 pizzas and eat 1/3 of one crust the WW point value is 6. It also takes 1 hr 45 min (total) to rise)

This was wonderful!! I too used all whole wheat flour and added 3 tsp gluten. Since I used fast rising yeast, I only let the first rise last 30 minutes, and the second rise for only about 20 minutes (due to time constraints, as I neglected to read ahead!). To make a great authentic tasting crispy crust, I folded the edges and pinched them over, prebaked the crust at 500 degrees for 7 minutes, brushed with olive oil, reduced the heat to 450 and added toppings. It was fantastic! (For a very tasty pizza, top the sauce with garlic, spinach and goat cheese - yum!) This recipe made one "large" pizza and two personal size with a fairly thick crust (but not too thick!) I will definitely make this again - thanks!!

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.

I made 11 inch round deep dish pizza. This crust turned out perfect. Nice outside crust with soft inside.

This was a great helthy pizza crust to make in the breadmaker. I used all whole wheat flour. I would pre-bake the crust for a few minutes after putting toppings on though, otherwise it is harder for the dough to cook.

I made this crust using my bread machine, and it turned out awesome!! The only change I made to the recipe, was using all whole wheat flour. This dough was extremely easy to work with, and I will use it time, and time again!! Thanks for sharing!!

I finally found it! Recently I changed my family's diet from white to brown. My kids love pizza and were begging for take out. I have been trying different whole grain recipes and they didn't cut it with them until now! WE HAVE A WINNER!!! Thank you!

Needed a few changes but overall a great recipe. I added some italian seasonings & garlic to give it more flavor. I also split the flours evenly. I've made it several times. I ususally freeze half the recipe and it is still great after thawing in the fridge!

This was good. It could have been better, but it was good.

Fantastic pizza crust recipe. The only thing I changed was I added a tbsp or so of Italian spices to the dough. My family loves this crust!

Very awesome!! Even my hubby who HATES whole wheat anything liked it. It was very easy and will definitely make this a staple around my house. However, I think next time I might do as other folks have done and add some herbs. Thanks so much for posting this recipe! Luv it!

Pretty easy and simple recipe! I used all the dough for one crust, and next time I will split it in to two as it makes for a very thick crust. I used instant yeast instead, one package, and let it sit for half an hour until rolling it out. I also covered my pizza pan with corn meal before putting the dough on the pan. I baked it at 425 for about 15 minutes until it started to brown and then I added my toppings and baked for another 10 minutes. (I like a crispy crust) Other then it having thick crusts it is a great recipe!

Loved it & will use it again & again. I added oregano, basil, thyme & pressed garlic to the dough for extra flavor. Freezes well also.

This the same recipe that I have been using. I do like an extra 1/2 kosher salt and I add a tablespoon of gluten for each cup of flour to give it a chewier, stretchier consistency. This recipe works well in a processer with a dough blade attachment.

I used to only have one whole wheat pizza crust recipe that was good enough to please our family. Now I have another. This crust is crispy and very to easy to make, especially with a food processor. I've made it several times and it was great even without the second rising time. I also froze a batch and after thawing, rolled it out in the pan. I let it rest for about 30 minutes and it still turned out wonderfully!

This was a great pizza crust! I followed the directions exactly and my family loved it. I made one a pizza and the other I made into cinnamon breadsticks for dessert!! I will make this often! I am just starting to experment with whole wheat flour, thanks for the recipe.

Makes a wonderful crust. I froze half the recipe and made another pizza a few weeks later. Still great even after freezing and thawing.

Sooooooooooo good! My family's favorite!!

My husband was soo impressed with this crust, he kept raving about it. It was light and crispy like a cracker but very flavorful. I made the recipe as directed above, I enjoyed the mix of whole wheat and white flour. Wouldn't change a thing, the recipe was time consuming yet fairly simple to put together. Highly recommended. I am actually making it again tomorrow with a pesto sauce and tomato and cheese toppings. I took the advice of another user and precooked the crust using a pizza stone at 500 degrees, toasting both sides for about 5-7 minutes before taking it out and adding the sauce and toppings. Be sure to poke a few holes in the crust before you pre-cook or you will see large bubbles (some people like that though).

This is great baked up perfect. I did add some basal. thats the only change I made

I thought this was a good dough actually. I made it as is, but made pizza turnovers with the dough. I was able to make 16 turnovers. For a whole wheat crust I was quite impressed. I just brushed the tops of my turnovers with a bit of olive oil. Im sure the crust would be just as nice with the spice changes. And I used my Kitchen Aid Bread dough hook and the dough came out great. Thanks for sharing.

First time it was fabulous i used a pizza pan with vent holes in the bottom of the pan. Best scratch pizza dough rolled outer crust edge with cheese inside. Yum yum! Seakeen

Excellent! Crispy on the outside and soft in the middle. I used 3 1/4 cup whole wheat flour and added some oregano and basil. I used my mixer for the mixing and kneading....very easy recipe!

Thank you for this crust. It it truly the best crust we had. I added a little olive oil, parmesan cheese and italian seasonings into the crust mixture, but other than that....nothing changed!! AWESOME!

I made this in the bread machine on the dough setting and it worked well. I added about a 1/2 cup of flour because of how wet it was, but otherwise I think the recipe is great. I also prebaked the crust, and am glad I did because it puffed up in the oven.

This pizza crust works wonderfully! I added about 2 t Italian seasoning and an extra t of salt. Freezing it is no problem either. I made mine and let it rise, then froze it for a couple days. I let in thaw on the counter for about 12 hours and it was ready to go at dinnertime.

Very good dough. The only problem I had was when I was rolling it out, it was sticky and when I tried to stretch it using my fist it tore. I blame the humidity but not sure. I ended up rolling it on the oiled baking sheet and gently stretching it out. Will definately make this again.

Okay... I had to try this again. I bought FRESH whole wheat flour and made this a second time. I would rate this 10 stars if I could! Crisp on the outside, chewy on the inside, AMAZING flavour! I have to admit that I used all whole wheat flour instead of some all-purpose (it only requires 3 cups total if using all whole wheat.) The kids loved it, my husband RAVED about it. We are addicted... Paired with the "Exquisite Pizza Sauce " from this site, and you cannot go wrong.

The recipe in itself is good. I am just taking issue with the fact that it is called whole wheat pizza dough, when in fact only half of the flour in it is whole wheat.

I too modified this recipe but agree with some others that it is better as a gourmet pizza dough than regular cheese and pepperoni. Although my 3 year old ate 3 pieces of of the cheese and pepperoni, so he must really like it. I used all whole wheat flour (3 1/4 cups) and 1 Tbsp of Honey in place of the sugar. I sprinkled cornmeal on the pizza stone so it wouldn't stick. I made a medium cheese and pepperoni and a olive oil garlic base with chicken, tomatoes, green peppers and monterrey jack cheese and it was GREAT!!! Would highly recommend.

It was just ok. Whole wheat flour has a strong taste to me. It didn't go well with the goat cheese, pesto, arugala pizza I made.

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)

Amazing - I used all whole wheat and threw in some rosemary and let my bread maker do the work. Definitely a remake!