Yes, you can make a decent—actually, spectacular—pizza dough with whole wheat flour that gives you all the yeasty, crusty, hand-stretched goodness you want and deserve. Here’s how.
About Lisa Q. Fetterman | Scott Peabody
Lisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator and the author of the critically acclaimed cookbook Sous Vide At Home. She has been featured in Wired, MAKE, and Forbes, and was named on both Forbes’ and Zagat Survey’s 30 Under 30 lists for her pioneering work in the food space. Lisa earned a BA in Journalism from NYU and honed her culinary sensibilities working at some of the top restaurants in the country, including Babbo, Jean-Georges, and Saison. @lisaamica
Scott Peabody is a professional chef with more than a decade and a half of experience. He attended the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, toiling in the kitchens of renowned chefs Jean-Georges Vongerichten and Thomas Keller, where he was initiated into the mysteries of sous vide cooking. Scott provided the recipes and culinary direction for Sous Vide Made Simple as well as Sous Vide at Home. @poshnosher
Mushroom and Goat Cheese Pizza
Just when you thought there was nothing new in pizza, this thin-crusted beauty up levels your usual takeout with sous vide mushrooms, creamy goat cheese, and arugula.