Whole Foods Pizza Crust Whole Wheat

4/ 8
Slice Rating

Whole Foods Pizza Crust Whole Wheat

Posted By: BurgerDogBoy
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Mrs. Burgerdogboy wandered thru the Irvington Whole Foods the other day, after a nearby appointment for her work. She picked me up a two-pack (I always make a bad “Tupac” pun, just to make her groan) of Whole Food’s refrigerated Whole Wheat pizza crusts.

Being a guy, and not prone to following directions on any package, the first one I made didn’t turn out as well as expected – I baked it on the pizza stone, which, with some crusts, ends up having a negative effect, to wit, the stone traps moisture in the dough, re-releases it as steam, and the crust does not get as crispy as the manufacturer probably intended. Nevertheless, the first one had a certain amount of crunch, tantamount to a pizza crust that resembled one made with matzoh cracker dough – which I did not find terribly unappealing, actually.

The second time around, I followed the instructions to the letter. (WTF?). I topped my pie with Contadina Pizza Squeeze, a product I really like, salad olives from the Olive Pit in Corning, CA, which I have written about before. Salami from the Batali’s saluma-teria in Seattle crowned the cheese.

The packages says bake at 400 for 10-12 minutes, but doesn’t specify whether to put it directly on a rack or pan. I went for the rack today to see if it produced a different result than the stone, and the answer is “not really.” The top photo is the uncooked crust, and below is the finished product. Note the docking holes on the unbaked crust; the bottom has ‘score lines’ as if grilled, and I am not sure of the purpose of that. I dod not think these were par-baked.

You will notice a couple of pieces of the crust broken off. I am sure this is a result of becoming dried out due to my throwing the package in the freezer when I got home, and clearly, this product should only be refrigerated until used.

I will buy them again. You can follow me on Twitter @burgerdogboy

Whole Foods Pizza Crusts get 4 out of 8 slices


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3 Responses to “Whole Foods Pizza Crust Whole Wheat”

  • Brian wrote:
    16 Apr 2011 at 6:37 am

    Those are made similiar to st.louis style pizza, super thin crust like your starting to see over the past 10 years at the pizza chains minus the provel or provalone cheese. cook those on a aluminum pan at 350, another good tip for frozen pizzas.

  • Classicat wrote:
    11 Oct 2011 at 2:35 pm

    I just got the Tuesday BOGO pizzas at Who’ Foods, and they both sucked.  Very disappointed.  I had tried the regular wheat crust and didn’t like it (very floury), so I got 2 whole wheat crust pizzas:  1 vegan with veggies, and the other a white pizza with spinach and mushrooms.  Both crusts were thick around the edge and soggy & paper thin in the middle.  The veggies and soy cheez on the vegan one were okay.  As for the white pizza with spinach and shrooms, they put one leaf of spinach on each slice–I thought they had forgotten the spinach and instead given me basil.  I will never get their pizza again–glad I didn’t pay full price.

  • Bootsyroo wrote:
    11 Oct 2011 at 2:37 pm

    The white pizza (that doesn’t come with marinara sauce) is also very dry.  We added bruschetta to ours to make it bearable.