Winter Wheat Pizza Dough...

Panama Chris shares the following:

I have not used
a lot of whole wheat upuntil a couple months
ago. A friend was grinding some hard winter
wheat and she gave me a couple of pounds
to try. I mixed 75% bread flour from here in
Oklahoma and the whole wheat 25%.
On the first rise I was not impressed, it had
pieces of the ground wheat sticking out of the
dough.

But I hung in there, knowing something was
going to take place, I just had one of those
knowings (you know)!
Well when the 2nd rise was over, did I have
some dough.

I use an escali 2 kilo scale and I weigh everything that goes into the pizza.
Got out my bakers scraper and cut and weigh
out 3 16" pizzas.
You could stand there and toss and toss and
not one tear..........................
Now I don't know if I can ever go back to the
good old bread flour or not.

Panama Chris