Thoughts on whole wheat flour pizza
i recently purchased some bread flour 75 from carolina ground and tried making my sourdough pizzas with it. its made from hard red winter wheat. I had to increase the hydration from 65 to 75 to get the same texture. i have learned it absorbs more water.
i use 18% starter in my dough and ferment same day at room temp.
fermentation works great and the doughs open up beautifully
i have found the pizzas to be terribly chewy though. what could be the cause?