Comments on: 100% Whole Wheat Pizza Dough

By: Melissa

Melissa — Fri, 08 Apr 2016 15:40:24 +0000

In reply to Rae. I just let it sit on the counter all day if I'm planning on using it the same day. I have actually left it on the counter overnight too without any issues!

By: Rae

Rae — Fri, 08 Apr 2016 05:10:38 +0000

When you make it in the morning and just let it sit through the day for an evening meal, do you still put it in the fridge until the last hour, or do you let it sit on the counter all day?

By: miranda

miranda — Sun, 13 Sep 2015 18:47:16 +0000

Parchment paper is rated to 450 degrees since paper burns at 451. You don’t have any issues with it burning or fire hazards putting the parchment paper in a 500 degree oven? I just want to be sure before I do this.

By: andrika

andrika — Mon, 03 Aug 2015 02:53:43 +0000

In reply to april. I made the same mistake, but didn't throw the dough away. To my delight, the recipe still turned out fabulous! Thank you so much for this new staple in our weekly menu! Your blog rocks!

By: Melissa

Melissa — Thu, 16 Jul 2015 16:07:36 +0000

In reply to Danielle Ray. I think so! I've let mine sit that long. The dough tastes more like a sour dough and gets crunchier when cooked but it's fabulous that way!

By: Danielle Ray

Danielle Ray — Wed, 15 Jul 2015 20:44:30 +0000

Hi! Is there anyway this dough can sit in the fridge more than one night? Like if I made it on a Wednesday for a Friday night?

By: Melissa

Melissa — Wed, 22 Apr 2015 03:17:08 +0000

In reply to Tonya. I assume so, but I haven't tried it and I have had much luck freezing dough in the past though I know it can be done.

By: Tonya

Tonya — Tue, 21 Apr 2015 22:24:23 +0000

Can you freeze the dough?

By: april

april — Tue, 24 Mar 2015 21:27:04 +0000

Thanks for the recipe. I was so excited for tonight, but the dough never rose even after 2 hours at room temp. Then I did some research and saw that I used active dry yeast instead of instant yeast. I didn’t realize there was a difference (I’m not a baker) . Maybe you could specify in the ingredients “instant yeast” so others won’t make the mistake I did? I will plan on buying the instant kind and tying again soon. Looks like a good recipe though!

By: nalz

nalz — Thu, 12 Feb 2015 07:49:36 +0000

In reply to Melissa. Hmm a little bit dryer than normal but I popped it in the fridge and will fiddle with it tomorrow. Thanks!