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Whole-Wheat Pizza Dough

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Tired of pizza to go? Bake up pies that rival your local pizzeria's when you keep this easily made dough on hand. Try this versatile base in our recipe for individual pizzas.

Source: Everyday Food, January/February 2009
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

With one batch of dough, you have enough to make 2 large pizza shells or 8 individual ones. Form the shells before freezing, and skip thawing before using. Pull out just what you need for tonight's dinner; bake as directed.

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Reviews

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  • dbstoughton
    4 JUN, 2017
    Great recipe! I modified it a little with 1/2 cup all purpose flour and 1/2 cup semolina flour! 1 teas[filtered] of baking powder to boost the rising .. good just plain with olive oil and zataar too
    Reply
  • Kiara-Elizabeth S
    1 MAY, 2015
    You dont need to shape balls, freeze, thaw, make crust and then freeze again.... read the cook's note Form the shells before freezing, and skip thawing before using. Pull out just what you need for tonight's dinner; bake as directed.
    Reply
  • Colby16
    25 MAR, 2014
    Can someone please answer Sandy39's question...I'd like to know the answer as well! "Why do you have to make the dough into balls, freeze, thaw, shape into pizza crusts and freeze again? Why couldn't a person just shape the dough in pizza crusts and freeze them until you want to bake them?"
    Reply
  • kitchenkat
    29 FEB, 2012
    Great recipe. Easy and better than store-bought dough! Will definitely make this over and over again.
    Reply
  • trikeridergal
    11 FEB, 2012
    1/4 ounce is .25 ounces. Excellent recipe!
    Reply
  • kaylarae
    18 MAY, 2010
    wonderful crust recipe! I used 3 cups of whole wheat flour and 1 cup of white and it turned out great! So handy to have them ready to go in the freezer!
    Reply
  • WImomma
    8 FEB, 2010
    Baking directions...450 degree oven for 18-20 minutes until crust is golden brown
    Reply
  • missnecie
    29 SEP, 2009
    What are the baking directions for this, going from frozen crust to oven?
    Reply
  • poweredbytofu
    8 JUN, 2009
    I love this recipe! I use 1/2 for pizza and then put the other 1/2 in the freezer to make stromboli!
    Reply
  • Sandy39
    31 MAR, 2009
    Is there something I don't know about yeast doughs? Why do you have to make the dough into balls, freeze, thaw, shape into pizza crusts and freeze again? Why couldn't a person just shape the dough in pizza crusts and freeze them until you want to bake them?
    Reply

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