Have you guys heard of whole wheat pizza dough? I've never had one but was wondering if it was possible, If so any ideas on how?
Quote from: pyrite on July 12, 2010, 11:12:22 PMHave you guys heard of whole wheat pizza dough? I've never had one but was wondering if it was possible, If so any ideas on how?Swap one flour for the other? I won't do more than 50/50, it gets hard to stretch and doesn't rise quite so nice. Think about a real whole wheat loaf and how dense it is vs a light fluffy italian bread. The same kinda happens with your crust. It's still good, just different.
Look for '00' flour; classic for pizzas. Do a cold rise on your dough; takes several days but gives it way more flavor.I'm originally from NY, so I'm picky about pizzas. Which is sad, because you should see what passes for pizza in Ohio.
Is a "cold rise" simply placing the kneaded dough in the fridge?