Comments on: Thin Crust Whole Wheat Pizza Dough

By: Sauce-less Personal Pizzas | GreenLiteBites

Sauce-less Personal Pizzas | GreenLiteBites — Sat, 23 Aug 2008 02:27:18 +0000

[...] 4oz (114g) of whole wheat pizza dough (Don’t have a trader joe’s try my homemade) [...]

By: Meghan

Meghan — Wed, 23 Jul 2008 22:38:03 +0000

I made this for lunch this past Friday and it turned out really well. I live in Florida and ended up having to use almost double the amount of water. It also didn’t turn out overly crunchy like I was expecting based off previous comments here.

Last night I used it to make your Stromboli and it was soooo good! Even better left over today! Yum!!

Next time I want to try making a double batch and freezing…

By: Tracy

Tracy — Wed, 23 Jul 2008 19:44:44 +0000

This is a great recipe. I’ve been making my own pizza dough for years (the white flour, doughy kind) and have been looking for a solid whole wheat recipe. I worked in an upscale Italian restaurant for years and perfected my dough with the help of the chef there…so I did make one little change to your recipe by adding olive oil. I was making a thin crust pizza with white flour but it was always a little dry in the middle, the chef insisted that I use olive oil (extra virgin or regular, both work) and it completely changed the crust. I know this ups the point value of this recipe, but at least it’s a healthy point increase! I added 3 tbsp of oil, but you can add as little as 1…what this does is give it a little bit of chewy in the middle of the crunch.
It’s a great recipe with or without the oil, once again I am in your debt for helping me “health” up my kitchen! I love the flavor of the whole wheat, makes going easy on the cheese easier. Thanks Roni!

By: Homemade Pizza (from the beach :~) | GreenLiteBites

Homemade Pizza (from the beach :~) | GreenLiteBites — Fri, 18 Jul 2008 11:42:15 +0000

[...] Thin Crust Whole Wheat Pizza Dough [...]

By: Amanda

Amanda — Thu, 15 May 2008 05:18:14 +0000

Finally got around to trying this recipe. It was a roaring success…despite my husbands original comment that I will not repeat about flax seed in pizza crust. I didn’t use soy flour, but it really worked well. I got the coveted comment, “you can make this again” and both my boys ate it! Thanks for the recipe!

By: Ask Roni - Whole Wheat Flour | GreenLiteBites

Ask Roni - Whole Wheat Flour | GreenLiteBites — Mon, 12 May 2008 04:27:29 +0000

[...] substituted it 1 for 1 without a problem and I’ve gotten the best results using it for my whole wheat pizza dough. The whole wheat pastry flour is a very fine milled flour and I’ve used it for cookies with [...]

By: Valerie

Valerie — Mon, 07 Apr 2008 20:56:00 +0000

I use my bread machine to make my pizza dough so I don’t have to mess with the whole proofing/rising thing. I put it in there and forget it. I love making homemade pizza. It isn’t nearly as quick as take out and doesnt taste as good as the local pizzeria but it is yummy. The kids love making their own pizzas.

By: Toddler Making Pizza | GreenLiteBites

Toddler Making Pizza | GreenLiteBites — Fri, 04 Apr 2008 02:45:36 +0000

[...] made the Thin Crust Whole Wheat Pizza Dough, this time half whole wheat and half white whole wheat (no soy) and it was perfect!! (even the [...]

By: French

French — Sun, 30 Mar 2008 23:55:37 +0000

Well it’s official…I’m stalking Roni’s recipes! I’ve now lost count of how many I’ve tried, and so far ALL have been “keepers”. I can add this one as well. I think it’s safe to say DH liked it since he ate 3/4 of the entire thing.

I used soy flour, but didn’t increase the water until I realized I had a crumbly mixture that wasn’t coming together all that well. I’m dough challenged to begin with. Mine also didn’t seem to rise (and I did wait 25 minutes). However, after fighting with it for about 15 minutes (maybe it was really only 5…but it FELT like at least 10) I finally got it “rolled out”. Now this recipe…or at least the way I made it, has a built-in, hidden bonus. You get to earn activity points!! I don’t care what any of you say/think…I was sweating by the time I got mine rolled out big enough to actually use. So I’m counting those activity points!

I’ve never tried broccoli on my pizza before so that was a new addition and it will now go on all my pizzas. I added just a touch too much jalapeno to mine so next time I think I’ll leave them out and just add after cooking if we are in the mood for them.

So Roni…once again I thank you for your awesome work. DH doesn’t eat all that well on his own. In the past I’ve tried to make “healthy” meals, but they are usually bland and in my case had gotten repetitive. And the fact of the matter is, as a woman working full time, I got lazy and started making what was fast and easy. And most of the time, that does NOT equal healthy. I’m finding your recipes great for either prepping during the weekend and use during the week (spaghetti sauce), or they are quick enough to just got for it during the week. I really enjoyed watching DH eat that pizza crust tonight, knowing that he was eating a very low fat, healthy crust with 6 grams of fiber per serving!

O.k., I’m getting to the point of writing a novel here so I’ll sign off. But once again, THANK YOU.