2 Reviews

I made this recipe twice; once with whole wheat pastry flour and the other with spelt flour. I stuck the dough in the fridge for a couple hours, or so. Then I kneaded it about 40 times and stretched it over a cookie sheet. I let the dough rise again and then baked it for a short time before topping it and putting it back in to melt and crisp the toppings. Both pizzas turned out absolutely fantastic! I even left out the sugar. Thanks for a wonderful wonderful recipe:)

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Planner January 16, 2009

I made this using whole wheat pastry flour and it was wonderful! We enjoyed it very much. Thanks for posting!

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Papayaraya November 29, 2009
Whole Wheat Pizza Dough