When Julia Duncan-Roitman set out to open Joy Hill pizzeria in Denver, she hoped to work with a local mill to source heirloom wheat varieties. Inspired by the nutritional value of ancient grains as well as their connection to the tradition of bread-baking, she began learning about wheat varieties such as Turkey Red and Rouge de Bordeaux.

Today, Duncan-Roitman’s pizza dough includes 10% rye sourced from Colorado’s San Luis Valley and milled to her specifications. “It’s a thirsty grain, and we had to play around with the percentages to have enough hydration,” she says of using rye. “It’s a crispier, thinner crust, but we think the flavor and texture are great.”

Read the full article in Pizza Today here.