Whole wheat sourdough pizza

As my food tester was out of town for the weekend an experimental pizza was in order: a 50% whole wheat crust using some rye sourdough starter and some yeast and including mushrooms as a topping.

The result was not too bad but the crust was pretty bland with just a bit of salt and no added sugar. More olive oil in the dough is a possibility.

I used 1 cup whole wheat flour and 1 cup all purpose flour and put 1 teaspoon of yeast in 1/2 cup water adding 1 tsp sugar for proofing then adding 1/4 cup rye sourdough before mixing with olive oil and the dry ingredients from prior pizza practice.

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