Whole Wheat Pizza Dough
Rate This RecipeRead users' reviews (17)
- Recipe categories: Flour, Grains, Wheat, Fruit, Olive, Cheese, Mozzarella,
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Total Reviews: 17
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By Jizelle
Port of Spain
on April 08, 2012
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Hi I am from Trinidad, West Indies and I tried the pizza dough and my kids and I LOVED IT ALOT for me i used it one time let it proof and put it in the pan dressed it proofed it a bit and in the oven
By chgocj_11889659
Mokena, IL
on February 28, 2012
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Great recipe! The taste was nice and the whole wheat was undiscernible. That's a plus in my house. I baked the pizza on a hot pizza stone. The crust was thin and crispy. Yum!
By nonnie's
on January 30, 2012
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good, quick and not dry. proofed yeast first: add (1 packet to 1/4 c warm water (100-110 add (1 tsp sugar and let sit for (10 min - if it foams, it's good.
By bobbekay
newfane, vt
on January 14, 2012
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Excellent and easy as long as I eat 2 squares of Lindt dark chocolate while I make it.. I find it the recipe really works well. If the house is too dry, like it is in the winter, I have to add an few additional drops of water.
By loloku8182
Frisco, TX
on July 17, 2011
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I love this recipe!!! I took others suggestions and tweaked it a little bit by using only whole wheat flour (3 & 1/4 cups and 1/4 cup ground flax seed to equal all the flour listed in the recipe. The recipe instructions are a bit unclear in terms of how to proof the yeast... I finally figured it out the third time I made this recipe (by watching a youTube video on how to proof yeast and added 1 tsp of sugar to the yeast & water and my dough rose more this time than it has the other times I've made it.
By JennBee316
on July 05, 2011
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I love this pizza dough! I use fresh, local honey and the sweetness in it is perfect. I used it for grilled pizza and baked and it worked great for both.
By mooscicle_7395390
Middletoen, RI
on June 23, 2011
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Dough was very dry and tough to work with. It tasted ok, but I would not recommend this recipe.
By queenofarkham
Atlanta
on January 10, 2011
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This dough is fantastic! It's also really easy to make using the food processor. I could not get 4 pizzas out of this recipe though. I could only get two but I think my pan was significantly larger than the 8 inches that the recipe suggests. This dough also freezes wonderfully. I make it ahead of time and wrap the individual dough balls in greased plastic wrap. Then, I thaw on the counter before using. It turns out beautifully!
By dsorensen89_129...
DeKalb, 52
on July 11, 2010
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I made just the dough part of this recipe. I used all whole wheat flour instead of both. I also replaced 1/4 cup of the flour with ground flaxseed. The dough came out wonderfully! It was delicious and very filling due to the high fiber content of the wheat flour. I loved the addition of the red pepper flakes as it gave the dough a nice subtle heat. I will be making this again!
By katmac75_12009886
Castle Rock, 44
on May 11, 2010
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I made this using the dough setting on my bread machine, and it came out very nicely. I also decided to pre-bake my crusts and freeze the extras. The frozen crusts were as good as the fresh, and great for a quick weekday supper. To pre-bake the crusts, I preheated my pizza stone at 450, brushed the crusts with a little olive oil, and baked for about 5 minutes each. I will make this recipe again, though I may try upping the ratio of whole wheat to white flour next time.