whole wheat pizza dough

Whole wheat pizza dough makes a hearty, robust flavorful crust that stands up to all the toppings I load on when I make pizza.  It’s also more nutritious than white flour pizza dough.  Honestly, I use whole wheat for almost everything except scones, and the taste and texture are just better.

If you’re new to baking with whole wheat, then first let me tell you which kind of flour to get.  There is now something called white whole wheat flour.  Usually when we think whole wheat flour we imagine brown flour. That’s because it’s milled form red winter wheat.  The bran layer of red wheat has something like tannins in it.  It’s called phenolic acid and it gives whole wheat flour that brown color.  It also gives a slightly bitter taste.

Not so with white whole wheat flour.  It’s made from white wheat and doesn’t contain the phenolic acids so it’s a sweeter tasting whole wheat flour.  So buy the white whole wheat and you’ll make the transition to whole wheat pizza dough more easily.  King Arthur Flour makes the best flours all around but they’re also the only ones I know of that make the White Whole Wheat Flour.