October 29th, 2011


Whole-grain pizza dough

I've been making pizzas an awful lot lately, but the doughs I've tried all left something to be desired. It always seems to bland, too thick, too bready (versus crusty)... Does anyone have a recipe/technique for a whole-grain dough that they love? I have just about any ingredient to my discretion, but my only caveat is to not use soy. Thank you, everyone!