This is the second instalment in my pizza masterclass featuring flour technician Enrico Sgarbossa. Vincenzo's Plate Posted: March 17, 2025 | Last updated: March 17, 2025 ...

I went with 90% hydration because whole wheat flour absorbs so much water. The extra moisture helps create a light, airy pizza crust. Don’t worry though - this dough is still easy to work with!

In a large mixing bowl, combine the oat flour, whole wheat flour ... until a smooth dough forms. If the dough is too sticky, you can add a little more flour. 5. Place the dough on a floured surface ...