Quote:
Originally Posted by Stu from NYC
Ever try using whole wheat flour?
BTW think you omitted the part of how long to let dough rise after putting in all the ingredients
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Whole wheat flour would likely need some minor adjustments, but I'm sure there's a million recipes online for that specific type of pizza dough.
Ideally it's best to let the dough rise for at least 3-4 hours at room temp minimum but it can be stored in the fridge for several days afterwards if needed.