Whole Wheat Pizza Crust

[graingrinders]

Hello.   I am looking for a whole wheat pizza crust recipe.   I have attempted to make one before, but it came out VERY VERY thick and tasted just like my bread.   My family felt we were just eating pizza toppings on a short really wide loaf of bread.   We prefer a hand-tossed or American style crust.   Does anyone have a great recipe they'd be willing to share? 

Thanks for any help.

Cher

[itsinthesauce]

I use one cup of wheat flour and two cups of AP. Works well.

[Pete-zza]

Cher,

You may want to take a look at this thread: http://www.pizzamaking.com/forum/index.php/topic,1701.msg15311.html#msg15311.

Peter

[charbo]

Cher,

If you are using traditional red whole wheat, you might want to try white whole wheat (WWW).  I use King Arthur hard WWW, which is quite versatile.  Here's the recipe:

1 tsp active dry yeast
1 tsp sugar
1 and 3/8 cup (325ml) water
3 cups WWW flour
Add'l all-purpose flour for kneading
3 tbs vital wheat gluten
1/2 rounded tsp salt
1 tbs olive oil

The sugar and the small amount of yeast assume the dough will be refridgerated at least 24 hours.  Add the oil last to the dough, then let it rest for 1/2 hour before kneading, to fully absorb the water.  Avoid adding much flour during kneading.  After kneading, the dough should still be a little sticky.  No rise/punchdown is necessary before refridgeration.

Good luck.

Charbo

[Perk]

Wheat flour is always going to give you a more dense and harty bread or crust.
So the more Wheat flour you use the more dense and harty the crust is going to be.

I use 1 cup of wheat to 4.5 cups of bread flour.
This gives a light wheat texture with all the lightness of the regular crust.

You can experement by adding more wheat flour to the ratio until you get the ballance
you are looking for, my ballance just happens to be light on the whole wheat flour.