This was my first attempt at whole wheat pizza dough and it was a total success. This recipe is a keeper. The fiance said it was the best pizza I've made so far! The dough was a bit sticky, but it turned out fine. I always have to add extra flour, but I didn't with this recipe. Also, I don't have a mixer so I just used a spoon and it turned out perfectly. Thanks, George!
Awesome, awesome, awesome, with only 1 little change - I didn't have any honey. So I too just doubled the sugar. I made a double-batch of this and it was great :) Totally brought up my homemade pizza by at least two notches! :) PS I made mine with a food processor. :)
Love this! Excellent recipe! A keeper for sure!
This! is! great! I have tried other whole wheat pizza crust recipes and they always seem dry or heavy. Not this one! It almost tastes like something you'd pay a lot of money for in the ready-made section at Whole Foods! I followed the recipe exactly except I was out of honey, so doubled the sugar, and used fresh thyme because I happened to have some to use up. This will be added to my regular dinner rotation - thank you!
I mixed the dough in a bread machine on the 'dough' setting. After allowing it to rest I tossed/rolled it out to about 15" and cooked it on a pizza stone at 450 for about 16 minutes. Excellent! We haven't had frozen or pizza-store bought pizza since! Instead of garlic powder I used one clove minced garlic. I also ground up fresh oregano and thyme. To make it even healthier I used low-sodium pizza sauce, turkey pepperoni, and 2% fresh-grated mozzarella. Add mushrooms, bell peppers, and onions and called it a well-balanced meal. Awesome! Here's a tip: plain flour will burn in the oven and stick to the exterior of the dough so use corn meal instead to coat your hands and dough for rolling and handling.
This passed the "test" of my two teens, both who normally don't want to eat wheat dough! I made this in my bread machine and thought it was a good texture, but it was stretchy when I tried to take out. No problem, I just added a bit of flour and mixed it up, and it was GREAT. I realized the "stretchy" texture made the dough very workable (I remember wheat dough being resistant to shaping). I used King Arthur White Wheat Flour. I didn't know what temp to bake at, but I read online to try 500 degrees, which I did. It turned out great but next time I will try about 425-450, to allow for a longer baking time. I baked on convection 500 for about 7-8 min. for 2 med (11 inch) pizzas. I liked the spices, since it added a bit of flavor to the crust, without overwhelming. it. Thanks George, for a LOVELY dough. Roxygirl
This recipe is so accurate - normally I have to refine dough recipes by adding more/less flour and/or water to get the right consistency. This has the measurements down pat. The dough is very easy to work with, rolls out nice, has a great texture and taste. Super easy to make in my KA stand mixer.
This is my regular crust recipe. It comes out great. I just used it to make breadfast pizza for the freezer also.
My first homemade pizza dough -- worked perfectly! I prebaked it on the top oven shelf at 450, 5 min., then topped it and continued baking on the bottom shelf for about 9 minutes (in stoneware). Next time, I won't use the oregano or thyme, but I am pleased.