I have the Hard Whole Wheat which I gathered is 13.7% protein content.
I do have a simple mesh pizza screen somewhere. Would this work well in a conventional oven as well as a conveyor oven?
Yesterday, I did a considerable amount of searching for dough recipes, and preferably pizza dough recipes, using the Ultragrain Hard Wheat flour all by itself, that is, without combining with other flours as is a very common practice. What I was looking for was some examples of hydration values used for bread or pizza doughs made using Ultragrain Hard Wheat flour. I came up emptyhanded. If anything, my search indicated that the recommended use of the Ultragrain flours is to combine them with other flours, with a good example of this recommendation being given in the document at http://www.wholegrainscouncil.org/whole-grains-101/whole-white-wheat-faq
(under the heading "CONAGRA MILLS SAYS"). I also found references, both on this forum and elsewhere, to the Eagle Mills all-purpose flour that apparently includes one of the Ultragrain flours (see, for example, Reply 5 at http://www.pizzamaking.com/forum/index.php/topic,6290.msg54014.html#msg54014
When I could not find any bread or pizza dough recipes using only the Ultragrain Hard Wheat flour, I expanded my search to find another, possibly comparable regular whole wheat flour used alone to make bread or pizza dough. That search turned up a classic bread dough using the King Arthur regular whole wheat flour without any other flours, at http://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe
. By my calculation, the nominal hydration for that recipe is around 57-71%, with the actual value depending on the amount of water needed to properly hydrate the flour. However, that value is increased by the addition of a fair amount of honey, molasses or maple syrup and by a fair amount of oil. By my calculation, and assuming the use of molasses, I estimate that the "effective" hydration of the KA whole wheat flour that takes into account the water content of the molasses and also the oil is between 74.5-88.6%. If I use a similar analysis with your proposed dough formulation using only the Ultragrain Hard Wheat flour as set forth in Reply 935 at http://www.pizzamaking.com/forum/index.php/topic,3940.msg165416.html#msg165416
, in relation to the recipe I described in Reply 898 at http://www.pizzamaking.com/forum/index.php/topic,3940.msg164193.html#msg164193
, I get an "effective" hydration of 67.24%. That calculation is based on the following dough formulation as produced using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
|Ultragrain Hard Wheat Flour (100%):|
Sea Salt (1.5%):
Extra Virgin Olive Oil (2.46%):
Grandma's Original Molasses (14%):
|188.62 g | 6.65 oz | 0.42 lbs|
116.38 g | 4.11 oz | 0.26 lbs
1.32 g | 0.05 oz | 0 lbs | 0.44 tsp | 0.15 tbsp
2.83 g | 0.1 oz | 0.01 lbs | 0.51 tsp | 0.17 tbsp
4.64 g | 0.16 oz | 0.01 lbs | 1.03 tsp | 0.34 tbsp
26.41 g | 0.93 oz | 0.06 lbs | 3.81 tsp | 1.27 tbsp
340.2 g | 12 oz | 0.75 lbs | TF = N/A
Note: The dough is for a single 10" pizza; no bowl residue compensation
I rarely work with whole wheat flours so I am not in a position to say how your dough will turn out and whether you will end up with a credible MM clone pizza using the Ultragrain Hard Wheat flour. Also, the Ultragrain flours seem to be milled differently than other whole wheat flours, which can also affect the hydration needed to allow the Ultragrain flours to perform at their best. So, I will be interested in your results.
With respect to the use of pizza screens in a home oven, I have used that method many times. For examples of a high-sugar, high-fat content American style dough used with pizza screens, see the Papa John's clone thread at http://www.pizzamaking.com/forum/index.php/topic,6758.0.html
. However, for a screen to work properly in a home oven to simulate a conveyor oven, the dough formulation and the screen and the oven and oven protocol (e.g., type of oven, baking substrate, temperatures and times) all have to work in harmony. That usually means having to do a fair amount of experimentation to get the desired results. If it turns out that your dough formulation does not produce the desired results, it is unlikely that the pizza screen will save you. You will have to modify the dough formulation and possibly the oven protocol.