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[franko9752]

is it possible to use whole wheat or multigrain flour??  does it bake well for pizza? and would it taste good??

[Ace]

I've used 1 cup wheat germ + 1 cup whole wheat flour + 2 cups (remainder) all purpose unbleached flour with great results. Added to 1.5 cups water, yeast, salt, olive oil. Thin crust, great results.

[pcampbell]

I'm finding 33% whole wheat seems to be a good place where it's actually blends in pretty well.  And of course 33% healthier

[Pete-zza]

Today I saw a discussion, together with a Tom Lehmann whole wheat/white flour dough formulation and related procedures, at the PMQ Think Tank at the following threads (combined):
http://www.pmq.com/tt/viewtopic.php?t=5647&sid=951b6cd966ef4b068ba3961a7b6bc83d and http://www.pmq.com/tt/viewtopic.php?t=5646&sid=951b6cd966ef4b068ba3961a7b6bc83d.

Peter

[jagercola]

I lurk here mainly, but I'm having continued success with a 100% white wheat flour pizza (using King Arthur).  Depending on my ratios and flour amount, the basic recipe can be altered for a ny style crust to a fluffy and sweeter American/Californian crust.  I'm hovering right now at about 70% hydration.  Taste wise, I like it better than traditional whole wheat or plain white or hi-gluten.  Just use a stone for the right texture (or unglazed quarry tiles in my case)!

[Jackitup]

red.november has had some real nice looking pies come from using the new Ultragrain flour. Click on the link.
Jon

http://www.pizzamaking.com/forum/index.php/topic,6290.0.html