A few months ago, I blogged about the desire to see more whole grain pizzas on the market. While many of the large national delivery chains are still holding out, I’ve recently come across multiple pizzerias leading by example.
One such restaurant is the Colorado-based Pizzeria Locale. This Chipotle-backed venture made headlines for introducing a new heirloom, whole wheat crust at their second location. The grains, carefully selected for their rich flavor, are partially milled in house, which has helped this delicious crust gain a loyal following. Whole grains contain oils that can go rancid quickly; so fresh milling is a huge factor in preserving the flavor of whole grains, a point emphasized repeatedly in the Chef’s Panel at our recent Whole Grains Conference. However, this is unlikely to be a widely-adopted approach for pizza joints that have thousands of locations across the country, most without access to freshly milled grain or costly milling equipment.
Luckily, I had a chance to chat with master baker Peter Reinhart about another approach to whole grain pizza; one that just might hold promise for a new frontier in baking and dough making.
To read the rest of the story, please go to: Oldways Preservation Trust/Whole Grains Council
