Quote:
Originally Posted by Donger
Thanks!
It's labeled as "traditional pizza dough" but it looks like wheat flour is the main ingredient.
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That could be part of the problem. Wheat flour doesn't form gluten as well, so it won't rise as readily and will be tougher. It can work, but I think you may be starting from a more difficult position than plain old all-purpose or bread flour.
There's a possibility I'm talking whole wheat and not just wheat. They might call standard flour "wheat" flour. Not sure.