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In my last pizza crust recipe, I introduced whole wheat pastry flour and later had the idea to replace all bread flour with whole wheat flour. Yesterday, I did. I won't go into the directions since everything is the same except for this replacement. With this change, the whole thing is whole grain, which is pretty satisfying to think about.

• 1 c. water
• 2 tsp. yeast
• ¼ c. whole wheat pastry flour
• ¼ c. spelt flour
• ¼ c. whole wheat flour
• ¼ c. ground flaxseed

• 1 ½ tsp. sea salt
• ½ c. spelt flour (total = 3/4 c.)
• ½ c. whole wheat flour (total = 3/4 c.)
• ½ c. whole wheat pastry flour (total = 3/4 c.)
• 1 ½ tbsp. olive oil

As I wrote last time, pastry flour is about 30% of the flour. It tastes good, but I got a weird biscuity roof-of-mouth feel from it. If that's your thing, then this is great for you. Me, I want a little more chewiness. So I'm thinking I can drop the pastry flour down to 20% and make everything fantastic.