Quote:
Originally Posted by Kerrmudgeon
Hi Colleen, how's my favorite biker chick? Are you putting the miles on this summer?
Anytime I've tried to make a whole wheat crust or even pizzeria ones, they're never that great. What else do you change to get it the same consistency as regular flour?  |
I guess I missed this post before!
Things are great! Mark and I got custom leathers a few weeks back so we are trying to ride as much as possible to make sure we break in the leather before our next track day.
Now back to the pizza topic.
When I make homemade whole wheat pizza crust all I change is the flour. The consistency IS different but we both like it. Both of us prefer a more Italian style pizza crust...really thin and more cracker-like.
If you want the same consistency you will probably have to only swap half the white flour for wheat flour.