This one's for all you folks looking to add a little (or a lotta) whole wheat to your crusts. Mike Shimpock tells the tale:
Here are some pics for My Pie Monday from my whole wheat experiments. This is from my transitional dough, which is 60% whole wheat and 40% high-protein all purpose. All were cooked in my earth oven.
I think I'm getting some really good crumb structure for a mostly whole wheat dough. I've got a Margherita, a broccoli and onion, mushroom (fresh) and onion, prosciutto and mushroom, and a soppressata and cherry tomato.
Want to share your pie? Here are the details on submitting your photo to Slice.
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.