Hi Erin, thanks so much for this recipe! I have a tried and trust pizza crust that I use, and from time to time I’ll make it with half whole wheat or half spelt flour and I used to be able to find this 12 grain bread mix that was amazing blended in. But this post had a total light bulb moment for me – the vital wheat gluten! I’m from Canada but live in Sweden now, and ever since we moved here I’ve noticed that my pizza crusts (and bready things in general) don’t turn out very well. I did a bit of research and found out that the gluten content of Swedish flour is significantly lower than what I’m used to. Canadian flour has a gluten content of about 13% and I believe American is around 11% but Swedish (and most European flours) is a measly 8%. Since gluten is so thirsty, I’ve found my recipes all need to be adjusted and many just don’t turn out as well. But I bet a few tablespoons of vital wheat gluten would be a total game changer! I’m going to track some down and get to the bottom of this! Thanks so much for the inspiration!
Would it be possible to do a gluten free version of this? I do a lot with all purpose gluten free flour, but am wondering if I could just sub it in for your wheat flour?? Thoughts??
Hi Emma! That is a great question, and I wish that I could give you a clear answer. Unfortunately, I am not experienced in baking gluten free. If you have had success subbing GF flour for wheat all purpose in other yeast bread recipes, I think it’s definitely worth trying. I wish I could give you a direct answer from experience, but unfortunately I just haven’t tried myself.
Thank you for the encouragement I needed to make my own pizza crust! The first time I followed the recipe as written (without the optional ingredient). Last night, I used half whole wheat and half white whole wheat flour. I increased the olive oil and vital wheat gluten by one tablespoon each and omitted the honey. Fabulous!
Hi Erin – I am a recent follower and have LOVED every recipe I have made from this blog. I am going to attempt the beet/apple/cheddar pizza this weekend. Curious – can I use brown whole wheat flour for this recipe? Thanks!!
Sara, so nice to virtually meet you, and I’m so glad you’re here! You can definitely use regular brown wheat flour, but just be aware that the flavor of the wheat will be more pronounced, and the crust will be more dense too. It all depends on your taste preferences. The white whole wheat has a more mellow, “white flour” flavor and lighter texture, but I make this crust both ways, and I’m not disappointed because I love whole-wheat. Really, it’s completely up to you. Thanks for your question, and I hope you love the recipe!
Hi Erin!
This sounds wondetful. But what kind of dried yeast did you use, for I know that there ate different kinds in the US. In Germany we just have the fresh bakers yeast or regular dried…
Have a great weekend!
Great question Claudia! The kind I use is specifically called “Active Dry Yeast,” which sounds most similar to the “regular dried” you mentioned. Just make sure you follow the yeast manufacturer’s directions to activate it properly and you should be good to go.
I notoriously suck at working with yeast, and I got this dough to turn out marvelously! I am no longer scared of making homemade dough, and am excited to wow our home with homemade pizza regularly. Bye bye Pilsbury. Thank you Erin!
Elizabeth, I’m so happy that this dough worked out for you! Now that you have the hang of it, you’ll never need the canned stuff again. Way to go and thanks for sharing your review!
Thank you for this recipe! My result gets better each time I make it. The ingredients are so simple and clean! I now can eat pizza again and feel good about what I’ve eaten . My husband and kids love when I make “homemade” pizza thanks to you!
Hi Lisa! You can definitely use whole wheat flour, but just be aware that the flavor of the wheat will be more pronounced, and the crust will be denser too. It all depends on your taste preferences. The white whole wheat has a more mellow, “white flour” flavor and lighter texture, but I make this crust both ways, and I’m not disappointed because I love whole-wheat. All-purpose flour would also work here. Really, it’s completely up to you. I hope you love the recipe if you try it!
Yum! We got from a neighbor some fresh tomatoes and decided to make pizza. Your recipe was perfect. We used whole wheat pastry flour and all purpose flour and it turned out to be fantastic. Thank you for sharing such a great recipe.
So easy and delicious! I used all white whole wheat flour and it still had great texture and flavor. I made eight single serve pizzas from this recipe.
This is THE BEST whole wheat recipe I’ve ever made. I subbed the white flour for brown rice flour just because I wanted to and it still came out perfect. Well done. Thank you for my new go to dough recipe.
This was my first time making pizza crust and it turned out perfectly! The recipe is simple, easy to follow, and produced a wonderful crust. It was enough for one 14 inch round pizza. I will definitely be making it again!
I don’t have a stand mixer, but I do have a food processor that has a dough hook. Would this work? Has anyone else tried this? I figure the hook would work well, but I’m nervous that the speed would be too fast given that I can’t use a medium speed.
Hi Erica, a dough hook would definitely work but I would refer to the instructions of your food processor for the directions on how to do it. Let us know how it goes!
I gave the recipe a 5 stars because all of your recipes are delicious. However, I gave myself 1 star because I didn’t use WHITE whole wheat flour, instead I used regular whole wheat flour. Other than that I followed the recipe as written, I even had Vital Gluten. The bread was awful, it tasted very doughy. My husband hated it and I hated it. So the reason I am posting this review is to warn others not to use regular whole wheat flour.
Hi Ruth, thank you for your feedback. Correct, regular whole wheat flour would not work as a 1:1 substitute, you’d need to adjust the ratio. If you don’t use white whole wheat flour, you can use all-purpose flour as a 1:1 substitute. Hope this helps!
YES! I love this recipe! I always want to make my own pizza dough but they usually take too much time. Love that this dough is ready so quickly!
Hi Erin, thanks so much for this recipe! I have a tried and trust pizza crust that I use, and from time to time I’ll make it with half whole wheat or half spelt flour and I used to be able to find this 12 grain bread mix that was amazing blended in. But this post had a total light bulb moment for me – the vital wheat gluten! I’m from Canada but live in Sweden now, and ever since we moved here I’ve noticed that my pizza crusts (and bready things in general) don’t turn out very well. I did a bit of research and found out that the gluten content of Swedish flour is significantly lower than what I’m used to. Canadian flour has a gluten content of about 13% and I believe American is around 11% but Swedish (and most European flours) is a measly 8%. Since gluten is so thirsty, I’ve found my recipes all need to be adjusted and many just don’t turn out as well. But I bet a few tablespoons of vital wheat gluten would be a total game changer! I’m going to track some down and get to the bottom of this! Thanks so much for the inspiration!
Hi Katie! That is so interesting about the four in Sweden. I had no idea! I really hope the vital wheat gluten does the trick for you. Enjoy!
Would it be possible to do a gluten free version of this? I do a lot with all purpose gluten free flour, but am wondering if I could just sub it in for your wheat flour?? Thoughts??
Hi Emma! That is a great question, and I wish that I could give you a clear answer. Unfortunately, I am not experienced in baking gluten free. If you have had success subbing GF flour for wheat all purpose in other yeast bread recipes, I think it’s definitely worth trying. I wish I could give you a direct answer from experience, but unfortunately I just haven’t tried myself.
Thank you for the encouragement I needed to make my own pizza crust! The first time I followed the recipe as written (without the optional ingredient). Last night, I used half whole wheat and half white whole wheat flour. I increased the olive oil and vital wheat gluten by one tablespoon each and omitted the honey. Fabulous!
Amy, WAY TO GO! I’m so so happy to hear that this recipe turned out for you. Thanks for tying it and for taking time to share your review too.
Hi Erin – I am a recent follower and have LOVED every recipe I have made from this blog. I am going to attempt the beet/apple/cheddar pizza this weekend. Curious – can I use brown whole wheat flour for this recipe? Thanks!!
Sara, so nice to virtually meet you, and I’m so glad you’re here! You can definitely use regular brown wheat flour, but just be aware that the flavor of the wheat will be more pronounced, and the crust will be more dense too. It all depends on your taste preferences. The white whole wheat has a more mellow, “white flour” flavor and lighter texture, but I make this crust both ways, and I’m not disappointed because I love whole-wheat. Really, it’s completely up to you. Thanks for your question, and I hope you love the recipe!
Hi Erin!
This sounds wondetful. But what kind of dried yeast did you use, for I know that there ate different kinds in the US. In Germany we just have the fresh bakers yeast or regular dried…
Have a great weekend!
Great question Claudia! The kind I use is specifically called “Active Dry Yeast,” which sounds most similar to the “regular dried” you mentioned. Just make sure you follow the yeast manufacturer’s directions to activate it properly and you should be good to go.
I notoriously suck at working with yeast, and I got this dough to turn out marvelously! I am no longer scared of making homemade dough, and am excited to wow our home with homemade pizza regularly. Bye bye Pilsbury. Thank you Erin!
Elizabeth, I’m so happy that this dough worked out for you! Now that you have the hang of it, you’ll never need the canned stuff again. Way to go and thanks for sharing your review!
Thank you for this recipe! My result gets better each time I make it. The ingredients are so simple and clean! I now can eat pizza again and feel good about what I’ve eaten . My husband and kids love when I make “homemade” pizza thanks to you!
Maria, this makes my day, thank you!!
This is the best pizza dough recipe! Yeast has always intimidated me, but this recipe was a cinch. Thanks Erin!!
SO SO excited to hear it Elizabeth! And I bet all of the pizzas you made with it were delish too!
Do you let the yeast warm water mixture rise before adding the flour?
Hi Helene! You do not need to let the mixture rise before adding the flour. I hope this helps!
Thanks for all your great recipes. I don’t have white whole wheat flour. Could i substitute whole wheat or is it better to use all all purpose flour?
Hi Lisa! You can definitely use whole wheat flour, but just be aware that the flavor of the wheat will be more pronounced, and the crust will be denser too. It all depends on your taste preferences. The white whole wheat has a more mellow, “white flour” flavor and lighter texture, but I make this crust both ways, and I’m not disappointed because I love whole-wheat. All-purpose flour would also work here. Really, it’s completely up to you. I hope you love the recipe if you try it!
Yum! We got from a neighbor some fresh tomatoes and decided to make pizza. Your recipe was perfect. We used whole wheat pastry flour and all purpose flour and it turned out to be fantastic. Thank you for sharing such a great recipe.
Hi Katie! So glad you enjoyed the recipe! Thank you for this kind review!
So easy and delicious! I used all white whole wheat flour and it still had great texture and flavor. I made eight single serve pizzas from this recipe.
Hi Heather! So glad you enjoyed the recipe! Thank you for this kind review!
This is THE BEST whole wheat recipe I’ve ever made. I subbed the white flour for brown rice flour just because I wanted to and it still came out perfect. Well done. Thank you for my new go to dough recipe.
Great to hear, thank you Stacie!
This worked exactly as written! This is such an easy and affordable way to make pizza at home!
Great to hear, thank you Brenna!
Do we not need to activate the yeast before using it?
Hi Shatara! You won’t need to do anything other than what is laid out in the recipe. Step 1 takes care of activating it. Enjoy!
Can I use a pizza stone for this reci
You probably could! Let me know how it goes, Susan!
This was my first time making pizza crust and it turned out perfectly! The recipe is simple, easy to follow, and produced a wonderful crust. It was enough for one 14 inch round pizza. I will definitely be making it again!
I don’t have a stand mixer, but I do have a food processor that has a dough hook. Would this work? Has anyone else tried this? I figure the hook would work well, but I’m nervous that the speed would be too fast given that I can’t use a medium speed.
Hi Erica, a dough hook would definitely work but I would refer to the instructions of your food processor for the directions on how to do it. Let us know how it goes!
I gave the recipe a 5 stars because all of your recipes are delicious. However, I gave myself 1 star because I didn’t use WHITE whole wheat flour, instead I used regular whole wheat flour. Other than that I followed the recipe as written, I even had Vital Gluten. The bread was awful, it tasted very doughy. My husband hated it and I hated it. So the reason I am posting this review is to warn others not to use regular whole wheat flour.
Hi Ruth, thank you for your feedback. Correct, regular whole wheat flour would not work as a 1:1 substitute, you’d need to adjust the ratio. If you don’t use white whole wheat flour, you can use all-purpose flour as a 1:1 substitute. Hope this helps!