Thin-Crust Whole-Wheat Pizza with Mushrooms and Fontina

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Appears in Cook's Illustrated May/June 2013

Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a way to make it as crisp and chewy as traditional pizza—and highlight its nutty, wheaty flavor?

SERVES4 to 6 (Makes two 13-inch pizzas)

TIME2 hours, plus 19 hours resting

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...

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