All the talk of the importance of whole grains these last few years is nearly deafening, and every time I go to the grocery store I see more and more products made with whole wheat. This is generally a good thing in my book, as I know that white flour is not the healthiest thing. But sometimes white flour just tastes better!
The real question is, of course, does whole-wheat flour belong in pizza dough? Using whole wheat in anything makes it denser and heavier, not something I generally look for in a pizza crust.
In a pizza shop, I never order the whole wheat slice if it's on offer and at home I prefer to use either all-purpose, bread, or Italian 00 flour in my pizza. But if I feel the need for something healthy while still tackling a pizza craving, then I will make a batch of whole-wheat dough. I just replace a cup of the white flour with whole-wheat flour in my Basic Pizza Dough Recipe. The trick is to mix the whole-wheat flour with white flour, otherwise you'll be eating a leaden, brick-like pizza, which is no fun for anyone--even if it is healthier. What's your take on whole-wheat pizza dough--blasphemy or healthier alternative?
Image by Devorah Lev-Tov