Hi Ron.....Yo mamma
probably told you that you should eat a diet rich in fiber and whole grains but most of us have been traumatized with the heavy, harsh taste of whole grains gone awry. Fortunately, it doesn't have to be that way.
By using a few simple techniques anyone can produce a whole grain pizza that is light and flavorful (like the ones above). The three basic techniques that I use are:
1. High hydration dough. This really lightens up the dough, making it easy to mix and enables the crust to expand to it's fullest potential. I go with a 95% hydration rate, this will vary with the type of flour used so you'll have to experiment.
2. Small amount of yeast coupled with a long, slow, room temperature fermentation. This will put the kabosh on the raw, bitter, grassy taste of the bran. It will also develop the glutenus to the maximus. You may also want to try white whole wheat flour. It's an albino strain of wheat that has all the nutritional properties of regular whole wheat without the strong flavor.
3. High heat oven. Most home ovens only go up to around 500 degrees. I cook my whole grain pizzas at around 625 in the gas-fired LBE. I've never had good luck with an electric oven. As soon as you open the oven door to load the pizza, the temp drops 50 degrees and the heating element just doesn't have the muscle to get it back up to temp quickly enough. Any good cook will tell you caramelization equals flavor and you need the right temperature and oven for that. Remember, brown is good, black is burnt!