Yesterday around noon I began the soaker and pre-ferment biga for this Whole Wheat Pizza Crust from Peter Reinhart’s Whole Grain Breads (I rather love this cookbook). I was intimidated by the recipe at first, since it looks pretty involved and takes at least two days, but so far it’s gone very well and been simpler than expected. I’m only changing it slightly to let it ferment longer in the refrigerator. I’ll bake the pizzas on Sunday instead of today, so I’m hoping for a more flavorful and better textured crust.
Maybe some of you would like a Sunday night pizza too. If you try this recipe I’d enjoy hearing how it works out for you this weekend!