Comments on: Quick Whole Wheat Pizza Dough

By: PingCherry

PingCherry — Mon, 18 Jan 2010 03:36:05 +0000

This was a great recipe. My boyfriend and I had never made pizza dough before and it turned out great! I followed the directions without making any changes all the way down to the temperature of the water. I will definalty be making this again soon as it has been saved to my favorites!

By: Taiko Tari

Taiko Tari — Fri, 15 Jan 2010 01:08:23 +0000

Thanks for getting back to me on this. I am making the pizza tonight and will try your crust recipe. If it’s alright with you, I’ll link your blog to mine…

By: Andrea

Andrea — Tue, 12 Jan 2010 03:01:27 +0000

Hi Taiko. The pizza goes directly on the hot stone so the bottom of the crust gets crispy.

By: Taiko Tari

Taiko Tari — Tue, 12 Jan 2010 02:11:25 +0000

Hi Andrea,
Quick question… when baking the pizza crust with the baking stone, do you put the pizza dough on the stone directly, or do you put the pizza pan on top of the stone?
Thanks very much! Your site is very inspirational!

By: Lacey

Lacey — Mon, 04 Jan 2010 15:43:30 +0000

made this last night and was so impressed. we love thin and crispy crusts and I think the whole wheat flour made it crisper than other crusts that don’t use it. I rolled it out super thin and folded the crust over at the edges so it didn’t burn before the toppings were nice and brown. Will definitely be making this again!!

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!