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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 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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