[beerocd]

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?

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.

[pyrite]

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?

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.

Thanks....I'm not exactly sure what I'm looking for, I have flour here at home but when I go to the grocery store am I looking for whole wheat flour, does such a thing exist?

[theDarkSide]

http://www.bettycrocker.com/products/gold-medal-flour/products/whole-wheat-flour

Yes...it does exist.  I also love sour dough pizza crust...just not sure how it would be with the beer recipe.  Maybe a lambic

[beerocd]

King Arthur is a great flour if you're looking for a brand recommendation. I grind my own, it's more coarse and produces more rustic looking breads.

[babalu87]

+1 to the 50/50 Whole Wheat/Bread flour crust.

Thats what is pictured in my previous posts

[gordonstrong]

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.

[thirsty]

Ohio? Jeeze, try getting a decent pizza in the Adirondacks (I was just there on vacation). It is by far the worst I've ever had.

Now I have yet another reason to get a wood stove soon.

[Steve]

Shhhh. Here's a secret. Don't tell 'em or they'll all be doing it.  Substitute 1/2 cup of DME for a 1/2 cup of flour. That'll give you maltiness and crispness. You can also take a tablespoon of DME when you're proofing the yeast instead of sugar. Using darker DME will give you a darker crust. Crunch on that!

[roguejim]

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? 

[gordonstrong]

Is a "cold rise" simply placing the kneaded dough in the fridge?  

Pretty much.  It doesn't have to be as cold as a fridge (which should be less than 40F but more than 32F), but it's OK if it is.  I usually stick it in my walk-in, which is set around 48F, or in my garage during winter.  If it takes a couple of days to double in size, then the temperature is about right.  It's not a precise process; you just want to slow down the yeast metabolism.

If you want to see someone who has really over-analyzed the whole thing, check out http://www.varasanos.com/PizzaRecipe.htm