I tried this recipe and it turned out great! This is only my second time making homemade pizza dough and my husband and I actually enjoyed it! I agree with everyone elses comments, I let it rise for 45 mins. Very yummy!

I used my bread maker so substituted for 2 teaspoons of bread machine yeast, and put ingredients in per the instruction on the bread maker (liquids first, yeast last). We really liked the crust. It made enough for 2 very thin but large crusts. We will definitely make again.

Maybe it's personal preference, but the thinner the crust, the better. The dough seems too dense and overpowers the the pizza toppings if the crust isn't thinned out. Nevertheless, the honey makes this crust really scrumptious.

I was dissapointed with this recipe. I followed the ingredients exactly. The only change I made was making this in a bread maker. Less than fabulous.

Excellent! I didn't have wheat germ but I added 2 tbs oil to the dough which prevented it from getting very hard. As other reviewrs mentioned I worked with it while it was a little sticky. Let it rise before rolling it and then again in the pan. Turned out perfect and very delicious from the first time. I sure will keep this recipe.

Very good. I don't use the wheat germ, but I've made this recipe several times and it is fine without it. My crust rises a bit more then in the picture. I also will add some glutton if I feel like it - that makes it rise quite a bit more.

I hate to give bad reviews, but I didn't have good results with this recipe. I followed it exactly and ended up with salty, dense dough that barely rose, not even in the oven! I made sure not to over-work the dough and had the water at the right temperature for the yeast, but I still ended up with bad results...

My whole family loves this crust - it is now our "go to" recipe for pizza crust/breadsticks, etc... My husband loves the thick chewy crust, and I like the thin crust becuase it doesn't seem to sit in a lump in my stomach for the next hour. This is the perfect remedy for us both - it's a nice thick chewy crust but it's light at the same time and doesn't sit in like a ball in my stomach all night. It truly is awesome - and the flavor - I can't say enough about it. TRY IT TRY IT TRY IT - you won't regret it!!

This was excellent! We couldn't find any wheat germ in our area---(the deep south!) and so we just used a little more wheat flour.

Tasty, easy and low fat! What more can you ask for?!

I really like the end result of the recipe. I was not able to find wheat germ so I used milled flax instead. Also, I had to use a generous handful of wheat flour to help the dough from being impossibly sticky when kneading it. I allowed it to rise for 10 mins in an olive oil greased bowl covered with plastic wrap. I then pushed it to the edges of my pizza pan and allowed it to rise for an additional 10 mins. I then baked it in a 375 oven for 10 mins. I finally topped it with sauce and cheese and baked for 15 mins. Good flavor, very tender and didn't "sag" when slice was held up.

I didn't really find this recipe that user-friendly. It ended up tasting good, considering it's whole grain, but the crust was really hard on the bottom and quite a few sections were completely stuck to the pan. I guess you need to put a LOT of flour on the pan and make sure there are no sticky bits underneath before you bake. Not sure what caused the crust to be hard on the bottom for me. Because this recipe is so healthy for pizza crust, I'll probably try it again using lots of flour on the pan.

Good, not amazing. I will make it again because it's so good for you. I made a sixth of the recipe into a single serving pizza. Next time I'll put way more toppings on (I did half cheese and fresh basil, half cheese/pineapple/mushroom) to balance the breadiness.

I've made this a few times now. Its really good. Don't be afraid to let it be a little sticky. The first time I made it I added too much flour and it was difficult to spread out. If its sticky its easier to work with.

Delicious! I took an idea from another recipe (Pesto Pizza, found on this site) and added 1/2 tsp. oregano, 1/2 tsp. basil, and 1/8 c. Parmesan cheese to the dough. I will definitely make this again!

We loved this recipe. The kids never guessed it was whole wheat with wheat germ. We rolled it thin and grilled it outside. My daughter says its the best pizza she's had (not included any pizza she ate in Italy)