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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!

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Meghan at Food.com May 24, 2010

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. :)

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shemarienp May 02, 2010

Love this! Excellent recipe! A keeper for sure!

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Chef Luny April 25, 2010

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!

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BurgundyS April 05, 2010

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.

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crashpik March 04, 2010

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

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Roxygirl in Colorado February 11, 2010

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.

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eatrealfood February 07, 2010

This is my regular crust recipe. It comes out great. I just used it to make breadfast pizza for the freezer also.

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smarler77 January 07, 2010

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.

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Adrian Major November 08, 2009
George's Whole Wheat Pizza Dough