Peter Reinhart's Artisan Breads Every Day
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bes30 from ,
100% Whole Wheat pizza dough is the last of the 4 pizza dough’s that I tried from the book. This recipe was super easy and like my other attempts, made sure to split the dough into 4 balls of about 270g instead of 5 at about 213g.
The dough was a little more difficult to work with than the 50% whole wheat, but by now I was able to accommodate the difficulty since I now made about 20 pizzas since starting making the recipes from this book.
This recipe was very good, but I enjoyed the 50% better since this one had a little too much whole wheat taste.
My favorite pizza dough recipes from the book were the Sourdough and 50% Whole Wheat with Neo-Neapolitan and 100% Whole Wheat coming in a close 2nd.
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