re-baking: pizza dough (overnight fermentation and whole grain crust)

Hi bakers. Can you believe it’s been a month since we tackled pizza dough? Thank you for all of your comments on that post. I was surprised and happy with how easy it was, but I didn’t stop with that initial success. I did some more reading and as with bread dough, it’s widely believed that the secret to better pizza dough is a long (24+ hour rise). The New York Times writes about it, and if the Gray Lady believes, I had reason to believe.

The result? Not as impressive as I’d expected. Perhaps my 24-hour dough was a little easier to work with, and maybe a little more impressive in terms of a golden crust that shatters at the edges. But in terms of flavour, I can’t say I noticed a significant difference. Maybe I need to do a side-by-side test to be sure. But I would say that the dough in my last post is just as delicious after 2 hours as it is after a day.

Then it was on to whole grain crusts, and I was going to attempt a half-and-half whole wheat to white flour ratio, or maybe get crazy and make a spelt crust. And then I found a wonderful recipe on Heidi Swanson’s site, Who knew white whole wheat–a white, whole grain wheat–existed? Heidi, of course. I became obsessed with making this whole grain pizza. I went to many stores to source this very special flour. And failed. Yes, therefore I have no whole grain crust to report on. But I will not give up. I will find this flour and when I do, you will hear about it. Until then, feel free to leave me your favourite whole grain recipe links or suggestions on the original post. If you have a tried-and-true crust you love, I need to try it. Thanks!