Thin-Crust Whole-Wheat Pizza with Pesto and Goat Cheese
Appears in Cook's Illustrated May/June 2013
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...