Has anyone attempted this with whole wheat flour?

Question

Katie · Answer

I used whole wheat flour and it worked great. I had wonderful results and no problems!

vvvanessa · Answer

On my first go at this recipe, I used just under 200 grams of whole wheat flour (probably a little high proportionately) and the rest in all-purpose, and I didn't change the amount of yeast, and it worked great.

davidpdx · Answer

I have used up to a 50-50 mixture of whole wheat and all-purpose flour for Leahy's original 2006 recipe for no-knead bread with good results; since the process is similar, I would think it would work okay for the pizza dough. I was disappointed, however, with using more than 50 percent whole wheat, as the texture got pretty crumbly, which you probably would not want in a pizza crust.

Kristen M. · Answer

I haven't tried this recipe with whole wheat flour but in his book Lahey recommends using 1/3 whole wheat to 2/3 white flour, and doubling the yeast.

Has anyone attempted this with whole wheat flour?

4 Comments

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