Comments on: Quick Whole Wheat Pizza Dough

By: Andrea

Andrea — Wed, 29 Jul 2009 02:15:16 +0000

Thanks for the link!

By: ilinap

ilinap — Wed, 29 Jul 2009 02:04:17 +0000

Love your site. I just linked to your pizza dough recipe on Foodie Mama. It should be live in a few days here: http://foodiemama.com/Raising-Foodie-Kids/

By: Andrea

Andrea — Sat, 27 Jun 2009 14:39:22 +0000

Hi Dave & Chantal. Yes, lots of flour and cornmeal helps for transferring to the oven. Also, your dough will stick if it has too much moisture, so working in a little extra flour while rolling helps, too.

By: Dave

Dave — Sat, 27 Jun 2009 08:03:37 +0000

Chantal – I had the exact same problem, a big mess as you say!

Someone told me I should have used much more flour on the floured surface. But that didn’t seem like the only problem. It just seemed to ply-able when I moved it, and the perfect shape I had made was destroyed! Maybe someone can tell us the trick. Is a pizza peel required?

By: Chantal

Chantal — Sat, 23 May 2009 00:01:29 +0000

Was I the only one that a had a problem getting the un-cooked pizza from the floured surface to the pan that had been warming in the oven? What a mess! Should I have done something different?
It did turn out delicious though.
Thanks!

By: Andrea

Andrea — Tue, 24 Feb 2009 23:33:53 +0000

Hi Jim. You could certainly use just whole wheat flour. I find the dough is a little heavy for pizza, but that’s just my preference.

By: Jim

Jim — Tue, 24 Feb 2009 23:16:44 +0000

Do you have to use both whole wheat flour and regular flour? Why can’t you use just the whole wheat flour when making the crust recipe?

Thanks,
Jim

By: Andy

Andy — Fri, 03 Oct 2008 12:58:06 +0000

Hey Andrea I just made this dough with my friend and we used soy cheese (we’re vegan) and it was delicious!! Great recipe I didn’t have a stand mixer so I used hand one with only one mixer attachment it still turned out great!

Healthy and nutritious how can you go wrong

By: Peter

Peter — Wed, 02 Jul 2008 01:26:42 +0000

Hi Andrea! Thanks for the quick reply. I let my dough rest for about 1.5 hours, because I didn’t know what to do and thought it was better to be safe than sorry, and the dough doubled in size just like Joy of Cooking said. So does this mean that I can use the same dough and let it rest for 20min as you say and have thin crust or let it rise and have thick? Do I have the option, and therfore is that how I make thin vs thick pizza…by dictating the ammount of time I let it rest? Thanks in advance.

By: Andrea

Andrea — Tue, 01 Jul 2008 23:50:47 +0000

Hi Peter! Long rising times are only necessary for traditional or thick crusts. This recipe makes two thin crust pizzas, thus does not require a long rising time. You still get plenty of flavor and some good oven spring.