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This simple and delicious pizza margherita is courtesy of chef Mario Batali and can be found in his cookbook, "Italian Grill."

Source: The Martha Stewart Show, Episode 3177



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How would you rate this recipe?
  • lbc420
    2 OCT, 2010
    Whole wheat dough does not rise as much, especially pizza dough. It works better if you do part whole wheat and part white flour. Even then it won't rise as much or be as puffy when baked.
  • taybot
    12 JUN, 2008
    I use a recipe from the Joy of Cooking for my pizza dough. I recently replaced white all-purpose flour with whole wheat all-purpose flour; the only difference I noticed was that the two portions it yielded were a bit smaller. geekygrandma- I did notice it took longer to rise as well! although I thought it was just my impatience, haha.
  • geekygrandma
    30 MAY, 2008
    @Lamberth: When I use my bread machine, there's a special setting for whole wheat breads, and I've made wheat bread from scratch and found it takes more time for the yeast to work and the dough to rise. Using wheat flour may include some special or additional steps for the pizza dough, but I'd probably just try this the way the recipe indicates, and then take it from there. I would think the problem would be with the rising cycle and not the baking part.
  • Lamberth
    20 MAY, 2008
    I'm curious if making Mario's dough with whole wheat involves the same process? In other words, do you do anything differently to make whole wheat dough?

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