Taggart

Once I tried making whole wheat pizza from scratch, and my dough was just too heavy. I assume the answer is to use some white flour mixed in.

Does anyone have a suggestion for what percentage of white flour to use mixed with the whole wheat flour?

mamagia

Taggart - this is a whole wheat pizza dough recipe I have used.

The vital gluten allows the dough to be rolled easily It can be purchased in some larger grocery stores or in natural food stores If you elect not to use it, don't despair if the dough does not roll without tearing Just keep at it and piece any tears together by hand

Whole Wheat Thin Crust Pizza Dough

2 tsp active dry yeast
1 Tbsp vital gluten
2 cups whole wheat flour
1/2 tsp salt
1 tsp sugar
2 Tbsp olive oil
3/4 cup lukewarm water

Place 1/4 cup of the warm water in a large bowl and sprinkle 1/2 tsp of the sugar and the yeast into the water. Stir until dissolved and let sit for 5 minutes. Add remaining water and oil and stir well Add all remaining ingredients and stir together until you can no longer work the dough with a spoon Turn out on a lightly floured counter Pat the dough into a ball and flatten it slightly Fold the dough over, and using the heels of your hands, push the dough away from you with a rolling motion Rotate the dough one quarter each time you repeat this process Continue kneading the dough for 5-10 minutes Place the dough in a large greased bowl and cover it with a clean towel Place it in a warm draft free location (unheated oven or microwave) and let rise for 50-60 minutes

Taggart

Thanks very much for the recipe!

Recently, I've been buying the raw white dough, splitting it and rolling it in whole wheat flour. That sometimes made the crusts too thin.

I'll have to check my ingredients and use your recipe the next time we do a pizza night.

Samm

I am not a fan of whole wheat but I think I can try this with my kids and make it a family fun pizza night.

carroll mcintosh

is the same reply for white dough mac here thanks.

CheesecakeMaverick

I love pizza and used to make the dough weekly because it turned out better than the parlor places. Only problem is that I lost the recipe. Thanks for this.