Thin-Crust Whole-Wheat Pizza with Wine-Braised Onion and Blue Cheese
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?
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...