Sprouted grain is another way to add more whole wheat into a dough. I was introduced to this years ago, and it's still something that I do not see much outside of bread. Sprouted grain is when the whole grains have been cleaned and then soaked so that they sprout. This is sold in bricks and is normally frozen or refrigerated. The easiest way to incorporate this into a dough is by mixing it into the water so that it breaks up. Sprouted grains have not been ground, which adds a larger textural component and adds to the mouthfeel of a dough. I personally love the flavor and aroma sprouted grain adds to a dough. But again, I only use a small percentage so as not to compromise the gluten. Another component that most people just don't think about is that all bags of flour are composed of multiple types of wheat. There isn't just one type of wheat out there and certain types are geared towards different flours. Pizza flours are mostly made of hard red winter wheat and hard red spring wheat. The other types are softer and have lower gluten potential which lends to things like cake, pastries, cracker and all-purpose baking. An easy dough formula to introduce whole wheat into your pizza - New York style or anything cooked up to 650 degrees. 50 pounds high protein high gluten 00 flour 10 pounds Poolish made with type 1 flour (5 pounds flour, 5 pounds water, .8 ounce Active dry yeast) 28 pounds water (60 percent total hydration including starter) 4.4 ounces Active Dry Yeast 17.6 ounces fine sea salt 17.6 ounces dry malt 17.6 ounces olive oil Here is the dough formula in baker's percentage: Flour 90 percent Total water 60 percent Poolish 20 percent ADY yeast .5 percent Salt 2 percent Malt 2 percent Oil 2 percent. LAURA MEYER is Administrator & Instructor, The International School of Pizza.http://www.smrset.com http://www.smrset.com