Whole-Wheat Pizza Dough

  • EAVarner Posted: 03/01/09
    Worthy of a Special Occasion

    Great dough recipe! I have made this dough twice, and the pizzas have been a hit with our whole family. Tonight I used the Spicy version of the Basic Pizza Sauce (September 2006), and it was perfect with this dough! I didn't have trouble with the rise time; I preheated the oven for 1 minute (and then turned it off immediately) and then let the dough rise inside.

  • mjgoeg Posted: 02/02/10
    Worthy of a Special Occasion

    This is my primary pizza dough recipe. I use all white whole wheat flour typically, although I probably started with the specified white to wheat ratio. I think a thoroughly preheated pizza stone is key for good crusts in general, and I have the best luck with stretching and rolling the dough onto parchment paper circles, then topping and baking on the paper. Adding cornmeal to the paper first is a nice touch. We love this recipe!

  • Vicuska Posted: 12/30/13
    Worthy of a Special Occasion

    The dough was difficult to work with, and eventually neither me, nor my daughter liked the result (she did not eat more than new bites of the pizza). Since this was the first time I made and ate whole grain pizza, I wonder whether the recipe itself is not very good, or the genre of whole wheat pizza dough as such does not work for us. In cakes, breads, muffins, etc. I use whole wheat a lot otherwise and we like it.

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