100% Whole Grain Rustic Bread and Pizza Dough

I thought this was OK- definitely not my favorite from this book. I made the rustic loaves (three small ones) instead of the pizza dough and followed the directions for the pain a l'ancienne, as indicated. I did not get the nice big holes that I get when I make the pain a l'ancienne with bread flour- but perhaps that is due to using whole wheat flour instead. This bread didn't smell so good while it was baking which I thought was a bad sign. It isn't great plain but tasted good with butter and with peanut butter- but what doesn't?!

100% Whole Wheat pizza dough is the last of the 4 pizza dough’s that I tried from the book. This recipe was super easy and like my other attempts, made sure to split the dough into 4 balls of about 270g instead of 5 at about 213g.

The dough was a little more difficult to work with than the 50% whole wheat, but by now I was able to accommodate the difficulty since I now made about 20 pizzas since starting making the recipes from this book.

This recipe was very good, but I enjoyed the 50% better since this one had a little too much whole wheat taste.

My favorite pizza dough recipes from the book were the Sourdough and 50% Whole Wheat with Neo-Neapolitan and 100% Whole Wheat coming in a close 2nd.

We like to eat whole grains so the 100% Whole Grain pizza dough really interested me. This pizza dough was the softer than the other pizza doughs. I was able to smooch it into the pan but it would have been impossible to toss. I'm wondering if the addition of vital gluten would have helped develop the gluten.

We really liked the flavor of this dough. It did not have the bitter flavor that some whole grain doughs have.

All these great pizza doughs have us spoiled. Have you seen the ad stating "no one eats pizza for the crust"? Make one of these recipes and you will be fighting over the crust!