Tried a pizza with Ultragrain flour and Grandma's Molasses 4/10/2012

The pizza made with the Ultragrain White Whole Wheat flour turned out better than last week. The crumb was moist and the dough ball opened very easy. What surprised me was that the crust rim really didn’t have a sweetness in the taste from all the Grandma’s Original Molasses that was used. The crumb tasted like a whole wheat bread. The dough skin was a little sticky though, and although Steve and I tried to apply the toppings quickly, the skin wanted to stick a little in a couples of places on the peel. We put some rice flour under where the skin wanted to stick before launching the pie into the oven. That is why there is rice flour on the bottom crust of the finished pizza. This pizza was an 18” pie.


Norma