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"I have spent years trying different recipes and techniques looking for the perfect pizza crust recipe and this is it! I'm amazed that I finally found a crust recipe my family prefers over the pizza parlor's!" Lesli Dustin Nibley, Utah
This recipe is:
Quick
Nutritional Facts 1/8 of crust (calculated without toppings) equals 193 calories, trace fat (trace saturated fat), 0 cholesterol, 149 mg sodium, 42 g carbohydrate, 4 g fiber, 8 g protein.
Originally published as Perfect Pizza Crust in Taste of Home April/May 2009, p58
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Reviewed on Oct. 30, 2012 by kjsz
My family loves this recipe! It is our go-to pizza crust. I usually throw in a little garlic powder and oregano with the flour. I'll also add rosemary if I have it available.
Reviewed on Dec. 18, 2011 by hbaseley
We love pizza, and to date our favorite recipe is from Cooks Illustrated. It was fun to try something different, but I won't make this again. I found it too thick and "doughy". The whole wheat added a slight bitterness. I like to eat healthy, but I'll keep my pizza nights an indulgence.
Reviewed on Nov. 16, 2011 by ahalbersma
<p>this is my family's #1 favorite pizza crust recipe! We compare it to Rocky's whole wheat crust. It is soooo good! I make it using my kitchenaid mixer with dough hook, and don't even knead it by hand. I usually use a 11x15 inch pan, let it raise for 1 1/2 hours to 2 hours and bake it a little first before I add anything on top - it turns out so tender and perfect!</p>
Reviewed on Jun. 13, 2011 by scrapo
This was okay. Have made it a few times, not our favorite pizza crust but decent.
Reviewed on Jun. 04, 2011 by NinaH
i make this at the boys camp I work at and it is a huge hit every time! Seems I can never make enough!! Fantastic recipe!
Reviewed on Apr. 19, 2011 by worshiplady
We loved this pizza crust. I even had to substitute normal flour for the bread flour and it still came out wonderful!
Reviewed on Jan. 13, 2011 by henningjr
Since I tried this recipe, my family won't let me use anything else. The robust flavor of whole wheat is perfect for pizza. I make mine in a bread machine. To deal with sticky dough, I use damp hands instead of adding more flour (which might make the crust tougher.) As I pat it out, whenever it starts to stick, I wet my hands, shake off the excess and get back at it. Works like a charm.
Reviewed on Jun. 19, 2010 by irenethebean
I use this recipe all of the time. It is hearty and filling. I find that I can add lots and lots of toppings. I use more bread flour than it states, so I get what I feel is the correct consistency. If you have the money, I highly recommend buying a pizza stone from Pampered Chef.
Reviewed on Jun. 03, 2010 by cookinNC
I have made this several times with great results every time! I usually split the dough into two pieces and make two 14" pizzas out of it. I highly recommend this recipe...especially if you are looking for a pizza crust recipe that includes whole wheat flour.
Reviewed on Jun. 02, 2010 by aug2295
I made this in the bread machine with all purpose instead of bread flour, since I was out of it. I did use the wheat flour and the texture was excellent.
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