A light dough using whole wheat flour?
A while back I was watching this TED talk about bread
where Peter Reinhart talks about how to make a light dough using whole wheat. He calls his method: the Epoxy Method. Because you do 2 batches of goo and mix them together, but I'm getting ahead of myself.
I must say I obsessed about it, and after a few tries I was able to make a pizza dough using the Epoxy Method.
After a few tries I was able to get thereBaker's percentage primer:
Assume that 100% means the the total percentage of flour by weight
Every other ingredient weight is measured in percentages of totalIngredients:
For this pizza dough I'm using
60% bread flour
40% whole wheat flour (fine ground)
Don't be afraid of the 182%, it is in baker's percentage (see comment for more info)
Instant yeast (reasonable amount)
So assume that you plan to use 1000g (1kg) of flour (combined bread and whole wheat)
You would have:
600g bread flour
400g whole wheat flour
800g of water (or 800 ml as water has 1:1 ratio volume to mass)
and 20 g of salt
All that and 2 packs of instant yeast for that amount.
And that is all that you need for this.