The Pizza Therapy Forum and Pasta Therapy Forum

I have used King Arthur White Whole Wheat Flour successfully for years. You can read about my experiences with this flour on this thread:

http://pastatherapy.com/forum/viewtopic.php?p=4381#4381
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I made a few more changes to my crust. I now live in a house without a microwave oven, so I add the yeast to water which is at room temperature. I no longer use soy flour. I also add half a teaspoo ...

Now I no longer use honey with that crust. It makes a crispier crust. One day I didn't have any honey, so I made it without it, and I ended up liking this version more.

This company makes a small wood fired oven for pizzas:

http://www.alfrescoimports.com/oven/

It is more affordable than other wood fired ovens. It is also smaller, although I believe it is adequ ...

Most of the time I make pizza I use whole wheat. It is, I believe, healthier. It has more protein, less carbs, and doesn't give me the "carb high" white flour pizza does. The main problem ...

This is my whole wheat dough recipe:

2.5 cups whole wheat flour
7 oz warm water
2 tbsp soy flour
0.5 tsp. active dry yeast
1 tsp. salt
1 tsp. honey

Soften yeast in hot water. Let stand 5 m ...

Hello, it's about time I stop just lurking and share with other pizza lovers about me. I started making my own dough a few months ago and I love it. It is a little bit of work, but if you have disci ...