I have always wanted to try out a whole wheat pizza dough so I altered my "Fermipan pizza" recipe. I doubled the dough up for two large round pizzas and put half of each flour( whole wheat and all purpose). The recipe was still easy as ever and adding whole wheat cause no issues. The dough risen beautifully and the color of the whole wheat gave a great rustic look.
Do you prefer 100% whole wheat dough or a combination?
For me, I prefer the look of whole wheat then all purpose flour;however white flour really helps with preventing the dough becoming to crunchy and chewy. Whole wheat really bring more flavor to pizza and I can imagine it tasting really good the next day.I cant wait to try some and have all the flavor absorbed into the pizza dough.
Does anyone else like pizza the next day or find that its better?