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Easy Whole-Wheat Pizza Dough

July/August 2008

Your rating: None Average: 3.9 (96 votes)

This homemade, yeasted whole-wheat pizza dough requires only one rising, not two, so it's quicker to make than you might suspect. Although bread flour provides more gluten to help the dough maintain its elasticity when shaped and baked, we tested the recipe with all-purpose flour and had good results. This sturdy dough was developed for grilled pizzas, but it can be used in any pizza recipe calling for 1 pound of pizza dough.



READER'S COMMENT:
"I had never made pizza crust before, and this was very easy and fast. The crust ended up very crisp and flavorful - exactly what you want for homemade pizza! I'm so happy that I know how to make pizza crust now - no more purchasing...
Easy Whole-Wheat Pizza Dough Recipe

17 Reviews for Easy Whole-Wheat Pizza Dough

08/11/2010

I'm only giving this a 4 out of 5 because I'm not sure I made it correctly. Read about my yeast experience in my blog "Eating the Rainbow" at: http://superfoodsyear.blogspot.com/2010/08/kathy-vs-yeast.html

Comments
07/07/2010

Delicious! It was thin, tasty, and crispy. I also wish you could do it 100% whole wheat, but I think it would be too heavy.

Comments
06/30/2010
Anonymous

I haven't tried this, but am looking for an easily made recipe. Some recipes want us to use a breadmaker or food processor; I don't have either. Some say make extra and freeze it, but don't tell us how. This one is one I will actually try. I do wish there were a good version of this made solely with whole grain flour, however. I'll be back after I make it.

Comments
06/10/2010
Anonymous

Wonderful! I didn't have a pizza stone but cooked the crust at 450 for 5 minutes to harden, then baked the pizza (with toppings) for 15-20 min. Turned out great!! So much better than store bought and it was my first attempt at homemade dough! Great dinner!!

Comments
05/01/2010
Anonymous

This was a really good crust! It was so far the best whole wheat crust recipe I have tried. The other ones were dry and tasted like paper. I doubled the recipe and this covered my entire large pan.

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