Still desperately seeking the perfect whole wheat pizza crust recipe and technique.
I have some beautiful Community Grains 100% hard red winter wheat whole grain flour and made Craig Ponsford's ciabatta/pizza dough recipe for Pizza Night last night. Beloved was not besotted with his version, sausage and pepperoni excepted. I was quite happy with the flavor of the crust for my broccoli rabe/goat cheese version, but miss the oomph (sorry, serious bakers--I'm sure there's a better term) of the AP flour version. Choosing to eat whole grain when I do eat wheat, but starting to believe that many Italians can't be wrong with their Caputo #00 white flour. Does the perfect marriage of whole grain whole wheat and AP flour exist? Is a slack, rested whole wheat dough destined to become an earnest, if somewhat lackluster, "heath" crust? Good taste, but hard to get past the cowpie appearance? Antonia James, I know you're out there... >;)