I made pizza dough from this recipe: http://smittenkitchen.com...
and used half whole wheat flour.
I can see two possible reasons...
1) the recipe calls for "active dry yeast", and then proceeds to tell you to mix it in with the dry ingredients. I find this a flawed step. Active Dry Yeast needs to be activated by mixing in warm water and a pinch of sugar, and allowed to sit for about 5 minutes until frothy PRIOR to adding it to any dry ingredients. If you were to use Instant Yeast (AKA Rapid rise yeast), you can add it directly to the flour with no problems.
2) I also wouldn't mix with 50% whole wheat. I personally would opt for a lower percentage. The rough bran and heaviness of the flour make it harder to get a good rise. It requires extra kneading and a little more moisture since wheat flour absorbs more liquid. I would use 30%-40% wheat flour.
you may need to start over with your dough, or roll it out thin for a crispy thin crust rather than a soft, thick, doughy one.
Please enter a valid email address.
Well played. You deserve a cookie.
And how to sub cocoa powder for chocolate
Why Cocoa Brownies Are Best
Enfrijoladas for All
50 Finds Under $50
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.