27 Reviews of Bread Machine Pizza Dough With Whole Wheat Flour

From: Chef #468972

On May 13, 2007

Excellent! I made spinach calzones with this dough recipe and the changes I made were 4 cups whole wheat flour instead of 2/2, added 1/4 cup vital wheat gluten, 2-1/4 tsps. yeast, 1/4 cup more water and 2 tbs. honey to offset the wheat taste for different family members. I got 12 calzones out of this dough and my family grabbed every one of them as they were coming out of the oven and then asked me when was I going to be making more! Great recipe! Thanks for posting!

From: KeleKooks

On Jul 20, 2008

MmmmmmMmmmmm The Best Pizza dough i have ever tried!! It is a whole wheat dough that is bursting with flavor. Yum It will come out looking and tasting Great!!! Bakes up beautifully and the house will smell nice!! I make sure to have several batches of this in the freezer at all times. If it tears a little while shaping dough, just take your fingers and pinch dough together at tear. Believe me, this will not affect the end result whatsoever. I am crazy for this dough! You will want to keep it stockpiled in your freezer. Thanks for sharing this recipe!!!

From: JulieCooks

On Feb 19, 2007

Tried this twice. The first time I followed the directions exactly and thought it was a bit dry. The second time, I used whole-wheat PASTRY flour and it was very good.

From: Rene1980

On May 17, 2009

This is one of our new favorites. I add about 1-2 TBS of Parmesan and 1-2 cloves minced garlic to make it even more savory.

From: ElleFirebrand

On Apr 5, 2006

I made one batch of these and par-baked them into four individual (7-8 inch) size pizza crusts. I just had my second one today out of the oven, topped it while it was frozen and baked maybe 10-12 minutes or until it was crispy and my cheese was melted and brown. The crust is phenomenol and I'm happy that it's a little healthier with the whole wheat flour. Bakes up great in the oven the way I did it! Thanks so much for this super easy recipe!

From: Mark A Framness

On Apr 9, 2008

I have made this recipe strictly according to the recipe a number of times. If you roll it out real thin the crust comes out hard (read it can hold a heavy topping w/o drooping) and is crispy. A buddy says my pizza with this crust was the best he ever had!

From: FriendlyChefy

On Aug 24, 2008

Made 2 batches to freeze some. Great dough! We made a thin pizza and it was tender and crispy on the bottom.

From: Neesie123

On Feb 4, 2007

This was great! I actually used 3 cups of the whole wheat flour, to 1 cup regular - though we may try the half/half to compare. Anything to make our pizza healthier, that is really important to me. Thanks for the recipe!

From: Chicago Clare

On Aug 31, 2008

This was great! Made half a recipe for one 14" pizza- perfect. The author's description is right on. Will use this recipe again for sure! Thanks!!

From: Chef #579544

On Jan 31, 2009

This is theeeeeeeeeeeeeee best!!!!!!!!!!!!!!!!!!