The case for making whole-wheat pizza dough

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between! Let's look at how we can bring these flavor and nutrition benefits to a sourdough pizza dough using whole grains. I've had pizza made with 100 percent whole-wheat flour, and while it was a little more squat, a little chewier, and much heartier than a classic pizza, the flavor was great. Using half white flour and half whole-wheat is the best of both worlds: nice rise from the white flour and added flavor from the whole grains, all in a dough that's still easy to stretch out to make your pie. This flour has more bran and germ present than white flour, but it's not so much that you're including the entire wheat berry, as with 100 percent whole-wheat.