Baking with whole wheat can be tricky. When I first started, I quickly learned replacing whole wheat flour with white flour 1:1 won’t bring good results. I also realized there is a huge difference between whole wheat flour and whole wheat pastry flour. Whole wheat flour is generally ground from hard white wheat. It has a higher protein and gluten count so it’s best used for breads. Whole wheat pastry flour is ground from soft white wheat and has a lower protein and gluten count providing for a soft and tender crumb.
For years, I tried making whole wheat pizza crusts but always came up short. They were either too tough, too “wheaty”, or flat-out unpalatable. Then I discovered Peter Reinhart’s book Whole Grain Breads. What a life-saver this book is! He has a recipe for just about every kind of bread imaginable using all whole grain flours! His pizza crust is fantastic. The method he uses to prepare the dough makes it pliable, soft and easy to work with.
For this pizza I used three cheeses, garlic, slivered almonds, and topped it with lightly dressed arugula. A whole wheat pizza with salad on top – a whole meal in a bite.
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