Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
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Appears in Cook's Illustrated May/June 2013, America's Test Kitchen TV
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WHY THIS RECIPE WORKS
For a pizza with balanced whole-wheat flavor, we used a combination of 60 percent whole-wheat flour and 40 percent bread flour. To ensure that this higher-than-normal ratio of whole-wheat to bread flour still produced a great crust, we incr...