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Can I sub whole-wheat flour for white whole-wheat flour in pizza dough?

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I'm making this:

http://www.101cookbooks.com/archives/...

and I have SOME white WW flour (maybe a cup), I have tons, like almost literally tons, of high-quality whole-wheat flour.

What say the home cooking experts? Do you think I can substitute? I'd love to make some dough balls and freeze them for later, but not if I'm hungry for pizza and am met with horrible disappointment. I've made this recipe before with the requested ingredients and it's wonderful, and I always multiplied the recipe and made extra dough to freeze, so I know it works great for the white whole-wheat.

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  1. Yes. No problem.

    1. I make whole wheat flour pizza dough all the time. It is a little chewier and heavier than with white ww but fine.

      1. GREAT! I've made all kinds of pizza dough, but want to be sure it turns out GREAT, not just edible. thank you to tzurriz and magiesmom!!

        1. I would recommend blending the whole wheat with some AP flour to lighten the dough, maybe 2:1

          4 Replies
          1. re: firecooked

            That's what I was thinking--

            1. re: firecooked

              The recipe already calls for ww flour, just bleached. The OP is asking about using unbleached. There is no need for AP flour at all

              1. re: tzurriz

                White whole wheat is not bleached. It's from a different wheat than the usual whole wheat flour.

                1. re: paulj

                  OK, but they can still be used interchangeably

            2. Shouldn't be a problem. You may have to up the liquid content though the whole wheat flour is higher gluten.

              3 Replies
              1. re: Chi_Guy

                the recipe is already for white whole wheat, so I don't think so. And it definitley does not need AP, imho.

                1. re: magiesmom

                  I'm completely not a pizza crust pro. What kind of crust do you get from all whole wheat? Can you get it to be thin and crispy or does it tend to be denser and chewier?

                  1. re: Skippy1414

                    I second firecook's recommendation. If you use all whole wheat, it would be heavy and dense. Some people like it, but it's not at all like pizza's thin, light crispy crust. White whole wheat is a better alternative and I've had good luck w/ King Arthur's recipes that use white whole wheat. Regular whole wheat, however, I'd mix with AP flour. Use the white whole wheat that you have and then use a mix for the rest.

              2. White whole wheat is milder in flavor (as well as color) than whole wheat (from red wheat). It may also be more uniformly ground. If your expectation is something like a white flour crust, I don't think the whole wheat will work as well. The bran flavor will be stronger, and the rise probably won't be as strong. The coarser bran of typical whole wheat flour interferes with gluten development.

                But it sounds as though you have already used both types of flour, since you are on last of your last white whole purchase, and have 'tons' of the regular. Surely you then have a sense of how the two flours behave in baked goods.