Whole Wheat Thin Crust Pizza Dough

Me and Jason love to cook (obviously) and while my brother makes fun of me for always using recipes and having no real technical skills, I think it really doesn't matter. What matters is that we know exactly what is going into the meals we make and I really think that has been the key to our recent weight loss.  

Last night, we made another attempt at homemade whole wheat pizza dough.  We've tried it multiple times, but we haven't really had one that was crispy enough (I love thin crust!).  It turns out, baking the crust twice is the key.  I used the recipe below from my Better Homes & Gardens Cookbook. I had to scan the page because I tried looking online but couldn't find the same version.  

For our version, we used whole wheat flour. We used the same amount (starting with 2 1/2 cups) and it came out dry right away so I ended up adding a little more water.  Then I added too much and had to add more flour... anyway I probably used about 2 3/4 cups of the flour after all. This time we also used the rapid rise yeast. I don't know if that made a difference since we've used the regular kind in the past. 

*Note for thin crust: We baked it on a pizza stone for 10-12 minutes without any toppings after pricking it with a knife to make holes. Then we pulled it out, added toppings and baked for another 10 minutes. This was the key to making the crust super crunchy the way I like it!! If you like thin crust but not crunchy, then I would suggest baking the crust with the toppings on it for about 20 minutes or so.  We ended up doing it both ways because I didn't notice the directions said to bake it first. 

From now on, I'll definitely be baking the crust twice to get it crispy.  It could probably use a little more salt, but it depends on what you like. I didn't see the whole wheat directions so I didn't follow those - it may be worth a shot.


My advice: don't get discouraged if it doesn't come out the way you want it to the first time. We've made this dough a bunch of times and we finally got it to where we like it which was why I was so happy.  Hopefully I'll remember all the weird tweaks I made to it for next time... Happy Cooking!