Author Topic: Have a KoMo Mill & Trying Recipes  (Read 274 times)

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Offline Kerrie

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Have a KoMo Mill & Trying Recipes
« on: July 22, 2011, 04:17:34 AM »
Got a new KoMo Mill--love it  and experimenting with different recipes.
Moved to the Midwest from Washington D.C. and miss the family pizzerias.
We make a great homemade pizza sauce but also love white pizzas.
Want to see what different crusts can be achieved in the home kitchen.


Offline Crider

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  • Location: Northern California
Re: Have a KoMo Mill & Trying Recipes
« Reply #1 on: July 25, 2011, 07:18:41 PM »
A user here, Villa Roma has been doing whole wheat pizza for years and often posts his results on this topic 100% whole grain pizza barrier shattered!!!!.

I mill my own wheat and have had great success with a modified method originally from  the book Peter Reinhart's Whole Grain Breads. Since the recipes in the book are copyrighted, there aren't very many of them online. But I found one for sandwhich bread here that shows his epoxy technique. When I do pizza, I use an 80% to 85% hydration and make a lean dough, no milk (as is in the online recipe), no oil and no sugar. What's important is the technique Reinhart uses.


 

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