Any tips on how to get a decent end result with whole grain? IMO, often comes out dense or dough rips when stretching, compared to using white flour in dough.
I put it in the bread maker on a 45 minute pizza dough program. Then, I roll it out quite thin with a pin roller on a floured surface. I do get the rare rip, but that’s easily fixed.
I’m using the recipe I posted for 2 adult pizzas and 2 kids pizzas. About 85g dough for kids, 125g for adults.
Any tips on how to get a decent end result with whole grain? IMO, often comes out dense or dough rips when stretching, compared to using white flour in dough.
I put it in the bread maker on a 45 minute pizza dough program. Then, I roll it out quite thin with a pin roller on a floured surface. I do get the rare rip, but that’s easily fixed.
I’m using the recipe I posted for 2 adult pizzas and 2 kids pizzas. About 85g dough for kids, 125g for adults.
Every time a hit.