This was a deep dish style pizza. No yeast, except what was present in the wheat/beans/rice naturally. Pinch of salt. Two hour bench rise @32C/90F, then two day cold ferment (needed another day). Tons of flavor, this flour is just marked ‘100% Whole Wheat’ , it’s very heavy on Bran, which is good for flavor, not so good for holding together or texture. Next time I would add a little bread flour to it.

The filling was braised Spinach and marinated Pork Belly.

Edit: my phone photos suck, I know

Edit 2: 27 minutes @220C/ 392F in a toaster oven, I do not know if those temps are correct, I don’t have a thermometer, probably ballpark though.

There was a post about two weeks ago asking if 100% Whole Wheat was possible, this is partially in response to that, and partially because I like messing about. So, basically less than all whole wheat, but with more limitations.