Just buy "White whole wheat" it's made with a flour that has a lighter color and which can be ground finer.
Then use your regular recipe substuting the whole wheat flour.
Linda C

I agree with Linda C - use white whole wheat flour in your favorite pizza dough recipe. I mill my own, but King Arthur Flour carries an excellent white whole wheat flour.

White wheat has all the attributes of red wheat, except for the bran color. White whole wheat flour is less acidic, sweeter and milder tasting than red wheat varieties.

I also use agave nectar (a natural, low-glycemic, honey-like sweetener) instead of sugar in all my breads.

-Grainlady

Christine, I am in NY too, and I am able to buy frozen whole wheat pizza dough in the supermarket. It comes in a ball, and is carried by most markets here on L.I. Made by Wenner Bread Products, Bayport, NY. I keep it on hand in case I don't have time to make dough.

I have a great recipe for crust that I often substitute white whole wheat flour into, as I'm trying to get more whole grains into our diet as well. I was privileged to have Ann be the first one to review it (She is the ''very good cook I know''.) It incorporates her recipe for sauce, which is just delightful...summery and fresh tasting.

It looks more complicated than it actually is. I just wanted the recipe to have fool-proof instructions, so I could continue to make pizza the same way more than once!

Here is a link that might be useful: Claire de Luna's pizza

Christineny, I always use pure whole wheat for my pizza crusts (and pretty much everything else). The trick is to take your time and let the dough rest; then re-test to see if it needs more liquid.

Are you buying your whole wheat flour at the grocery store? I've really found it worth it to grind my own... I always use Montana Hard White Wheat. I always thought most store bought whole wheat flour was like sawdust in baked goods, but with the home-ground hard white, the dough rises nice and light for bread (and pizza crust) without mixing in white flour. I sometimes mix in spelt when I grind, and add cracked multigrain combinations to the dough...It's better to vary and/or mix your grains than depend wholly on wheat. Best wishes on your new lifestyle.

Thanks everyone for your comments and suggestions. I tried again last night to make whole wheat dough. It did somewhat rise but it stuck to the pan. Next time I will try parchment paper.

rhome410 - I am very interested in your idea of making my own. Can you tell me exactly how you do it? I would really appreciate it.

I have an electric grain mill and I buy the wheat berries in 50 lb bags. I have a WhisperMill, which isn't available any more. If I was buying a new one today, I'm pretty sure I'd get the Nutrimill. It's an investment (meaning they're not cheap), but we think it's been well worth it and would do it again. Freshly ground flour helps makes amazing bread...and with all the nutrients and fiber still there.

When I make a huge batch of bread, I end up using a full batch of flour (8 c. wheat ground into 12 c flour... at least that's what it says, I can't say I've ever measured the flour to verify the end measurement). If I'm doing pizza or something smaller than the bread, I freeze the remaining flour so I don't have to grind each time I want a couple of cups.

I'm not sure what else to tell you, but if you have more questions, I'd be happy to answer....Here or email through 'my page.' The email system doesn't always work here, so if you don't hear back within the day, post here again instead.

If you are into sourdough, this is a simple recipe (for more information, see link below). I use an old-fashioned form of starter called "Everlasting Yeast", but it works essentially like other starters. I make an overnight sponge and in the morning I mix:

1-1/2 c. starter
1 T. oil
1 t. salt
1-1/2 c. freshly-milled whole wheat flour

If I'm going to use it immediately, I knead the dough for a few minutes, then let it rest (covered) for 1/2 an hour, form and pre-bake the crusts. If I use it in the evening, I toss the dough in a plastic bag and retard the dough in the refrigerator all day. Take it out about an hour before I need to form the pie/s. You can bake this panned, or on a stone - your choice.

I'm with rhome410 - there's nothing like using freshly-milled flour. I think commercial whole wheat flour tastes like "old dirt" (she mentioned "sawdust") compared to freshly-milled. Most of the commercial whole wheat flour products (with a few exceptions) are nothing more than white flour with some of the bran raked back into it. By law, in many places, the wheat germ has to be removed from whole wheat flour so that it has a longer shelf life because the germ oil goes rancid very rapidly. Only by milling your own grain will you ever experience the best of the nutrition and fiber available in the wheat. Once wheat is milled, the nutrition quickly begins to degrade, the germ oil quickly goes rancid, and you'll NEVER experience anything like freshly-milled flour if you use commercially milled whole wheat flour.

I also like Montana Wheat Prairie Gold Wheat (Hard Spring White Wheat). I've been able to get it at Wal-Mart recently, $5 for 25-pounds (regularly $11), so I've stocked up hundreds of pounds (I also mill many other grains/seeds/beans - not just wheat). Wheat keeps well for very long periods of time. You can get approximately 90 one-pound loaves of whole wheat bread from a bushel (60-pounds) of wheat (source: Kansas Wheat Commission).

I also have an old Whisper Mill (now they are made under the name Wonder Mill), and if I had to replace my Whisper Mill, I'd get a Nutri Mill, as well.

-Grainlady

Here is a link that might be useful: Sourdough Home

Thanks, Grainlady, for correcting the name of the wheat. I knew when I was writing that it didn't sound right. Darn...Our WalMart doesn't have groceries, so I have to drive over an hour to get my Montana Prairie Gold at a grocery store that carries more specialty items and will special order the bags for me. But it's not that often, so not too much of a sacrifice.

Thanks grainlady and rhome410. This is all so confusing to me. I will consider buying a nutrimill. I have always just baked with unbleached white flour. My DH just had brain surgery for a tumor. I need to keep him off of flour and sugar. I have no idea what I should be giving him so I switched to wheat.

Any links where I can read about milling my own flour?

Thanks..

Thanks grainlady and rhome410. This is all so confusing to me. I will consider buying a nutrimill. I have always just baked with unbleached white flour. My DH just had brain surgery for a tumor. I need to keep him off of flour and sugar. I have no idea what I should be giving him so I switched to wheat.

Any links where I can read about milling my own flour?

Thanks..

http://www.pleasanthillgrain.com/ has the Nutrimill and lots of info about using it and what it does. Milling your own flour is pretty simple, even though it seems like it might be overwhelming when you first consider it. It's basically buy a mill and some grain, read the directions for your mill, and grind your own flour in a matter of a few minutes. I know you'll want to investigate mills and grains, though, so I did a search on Yahoo for 'milling your own flour.' The link below is for the one that I think would address what you're asking.

Maybe check your library for books, too.

Here is a link that might be useful: Info on milling flour

Thanks rhome! I will look into different options today. Do you have to add gluten to make the dough rise?

I used to bake a lot. My kids and DH really enjoyed my baking. I can no longer bake and my kids are having a really hard time. I did make some whole wheat muffins but the flour from the grocery store does have a very heavy taste. Since this way of cooking is a life change for me, I have no problem buying a mill. Thanks for all your help and advice!!

I don't always add gluten to bread, and never do to pizza dough. I'm not sure I notice any difference on the bread with or without it. The 1 thing I feel passionate about is the type of wheat I use. I also certainly prefer to use SAF Instant yeast, but I've used others in a pinch.