Ok so whats the trick to WHEAT???

[Gino that Bastad]

Been trying to make a Wheat pizza for my wife and just curious if there is a certain difference in measurement when making the dough or if its always just going to be a major PITA to work with. at even a half inch thick if I pick it up it just tears. I can roll it with a rolling pic successfully and then transfer it like a newborn baby. Curious if that is just the way of wheat or if I need to adjust my dough recipe from a typical dough recipe.

[buceriasdon]

In the past I have used a mixture of whole wheat and all purpose flour. 3 parts AP to one part whole wheat. It makes for a rather heavy dough.
Don

[Pete-zza]

Gino,

I suggest that you study the Specialty-Grain Pizzas board at http://www.pizzamaking.com/forum/index.php/board,61.0.html. The members who seem to have achieved the best results with whole wheat flours and have posted recipes are Villa Roma and charbo. They are both masters working with whole wheat, although there appear to be some other good recipes on the above board.

Peter

[Ronzo]

Been trying to make a Wheat pizza for my wife and just curious if there is a certain difference in measurement when making the dough or if its always just going to be a major PITA to work with. at even a half inch thick if I pick it up it just tears. I can roll it with a rolling pic successfully and then transfer it like a newborn baby. Curious if that is just the way of wheat or if I need to adjust my dough recipe from a typical dough recipe.

Villa Roma has mastered it. Go here: http://www.pizzamaking.com/forum/index.php/topic,5682.0.html Plenty of pies to prove it.

I made his beginner pie the other day and if you work quickly enough with it when you form the dough after it's been fermented, you can make an awesome looking and tasting pie.

[Pizzalogy]

i've had success with charbo's recipe with whole white wheat flour using vital wheat gluten.

[Gino that Bastad]

thanks guys!