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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.
Reviewed on Dec. 06, 2009 by Janetplanet
when I went to look at this recipe I again got the message that I am not a subscriber. I am a subscriber and it pisses me off every time it happens. Would you please post this recipe, thanks.Janetplanet
when I went to look at this recipe I again got the message that I am not a subscriber. I am a subscriber and it pisses me off every time it happens. Would you please post this recipe, thanks.
Janetplanet
Reviewed on Dec. 06, 2009 by ctmom05
After reading the other reviews, I made this recipe with a few ounces less water and it was easy to handle, not to sticky.I've used wheat flour in bread baking before, but not in a pizza crust - until tonight. I think the wheat flour made the crust cook up a little crispier.I will be making this again!
After reading the other reviews, I made this recipe with a few ounces less water and it was easy to handle, not to sticky.
I've used wheat flour in bread baking before, but not in a pizza crust - until tonight. I think the wheat flour made the crust cook up a little crispier.
I will be making this again!
Reviewed on Aug. 31, 2009 by Linda_J
I made the dough in my stand mixer with the dough hooks. The dough is a bit sticky and I added a bit more flour to the mix. Actually I had more problems with the yeast I used than the dough itself---user error, not the fault of the recipe. The day I prepared it I ended up substituting a different recipe but continued to see if it would rise---finally, it did so I stuck the dough in the freezer once I punched it down. I drug it out yesterday, thawed overnight and used it for lunch today. Yummers! So in spite of my sidetracked way around it, it was so good! THX
Reviewed on Jun. 23, 2009 by dais79
I have made this three times and it is wonderful!! I just use some extra bread flour when kneading the dough and it comes out just fine!
Reviewed on May. 28, 2009 by RachelE
I made the dough in my bread machine. Turned out very good. Great to get some whole grain into the dough. It was very sticky, very hard to handle, no way I could roll it out. Had to plop on my pan and pat with floured hands. Might try extra flour in dough next time.
Reviewed on May. 02, 2009 by KingGeld
I mixed and kneaded this crust with my KitchenAid mixer and it turned out beautifully. It has a mild wheat taste, and the texture is soft inside with a little bit of a crunch on the bottom. Yum!
Reviewed on Mar. 25, 2009 by mslaughland
Thank you for a whole grain recipe that works beautifully.
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