Wholemeal pizza dough

[Uberly]

Hiya!

Made some wholemeal pizza dough last week in the bread machine, but it turned out a bit dry.

Should I use a mix of white and wholemeal flour? And what should the ratio be? I use 2 and a half cups of flour.

Thanks

I never use 100% wholemeal for bread or pizza bases, find it too "cardboardy". Depends on the result you want really. Would try 1 1/2 cups wholemeal and 1 white and see what you think.

Thanks! I'm currently trying 1 cup wholemeal and 1 1/2 cups white. Will see what that's like.

I use white 'strong' flour for pizza but you can add about a tablespoon of wholemeal if you want. Before leaving it to rise, I push down the dough on a sprinkling of polenta or semolina and that gives it a nice crispy under belly (iyswim). You must use 'strong' flour otherwise the pizza will taste like a scone mixture.

OOh... I fancy a pizza now!

The 1 cup wholemeal 1 1/2 cups white flour worked really well. Might experiment next time again!

(I use cheapo plain flour and have always been pleased with the results. Maybe I'm not quite a pizza base connoisseur!)

My regular wholemeal pizza dough also includes an egg and a good slug of olive oil in with the rest of the ingredients. That tends to lighten it a lot.