Author Topic: 2nd Pizza Novice Attempt at a whole wheat pie  (Read 5665 times)

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Offline The Gizz

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2nd Pizza Novice Attempt at a whole wheat pie
« on: April 01, 2012, 03:15:19 PM »
In general, I'm only a few months in learning about pizza making but wanted to try a whole wheat version. Have been playing with caputo and hi gluten flours so far and have had decent success (at least I think). My first try ended up being a dry play-doh looking ball of wheat. Below is after reading a few recipes and realizing the high hydration required. Thanks Villa Roma, charbo, parallei, and others.

Threw this together with what I had at the moment. Ran out of fresh mozz which I would have preferred instead of dry shred. Also the asparagus was laid out in a better order but flew everywhere during the launch.

Rosemary oil, dry mozz, Parmesan Romano, asparagus, mushrooms, spicy ital sausage

KAWW Flour 100%
        Water   80%
          CY   .075%
         salt    2.7%

« Last Edit: April 01, 2012, 10:36:48 PM by The Gizz »
Thanks........Tee


buceriasdon

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Re: 2nd Pizza Novice Attempt at a whole wheat pie
« Reply #1 on: April 01, 2012, 07:14:54 PM »
Gizz, By gosh and golly I think you've got it. Nice job!
Gon

Offline The Gizz

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Re: 2nd Pizza Novice Attempt at a whole wheat pie
« Reply #2 on: April 01, 2012, 10:19:51 PM »
Thank you much Don  :) I'm not really a big wheat fan, but the bottom had a slight crisp and a much better taste than I expected.








Tee
« Last Edit: April 01, 2012, 10:25:59 PM by The Gizz »
Thanks........Tee

Offline RobynB

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Re: 2nd Pizza Novice Attempt at a whole wheat pie
« Reply #3 on: April 02, 2012, 12:53:38 AM »
That looks great!  I really want to start messing with WW and WW blends soon. 

A tip for the asparagus:  I actually use a very sharp knife and cut mine lengthwise down the middle.  From the top they still look completely intact, but they cook better and don't roll around if they're sliced first.  I also toss mine with olive oil first to help keep them cooking nicely on the pizza.

Keep posting what you do with WW - I'd love to see more!

Offline chickenparm

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Re: 2nd Pizza Novice Attempt at a whole wheat pie
« Reply #4 on: April 02, 2012, 01:38:24 AM »
That looks incredible.I love wheat bread,but never made a pizza with it,and keep putting it off.I think I will try it soon!

 :)
-Bill

Offline norma427

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Re: 2nd Pizza Novice Attempt at a whole wheat pie
« Reply #5 on: April 02, 2012, 08:33:34 AM »
The Gizz,

Delicious looking whole wheat pizza!  :)

Norma
Always working and looking for new information!

Offline The Gizz

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Re: 2nd Pizza Novice Attempt at a whole wheat pie
« Reply #6 on: April 02, 2012, 09:58:03 AM »
Thank you Robyn, Bill, and Norma  :)

Robyn, I appreciate the tip and will try it next time. If you and Bill enjoy wheat breads and baked goods, you all should really try it. I will test other flours once I run out of the King Arthur but it has a really good taste.
Thanks........Tee

Offline The Gizz

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Re: 2nd Pizza Novice Attempt at a whole wheat pie
« Reply #7 on: April 08, 2012, 12:10:38 PM »
More wheat this weekend. These are 100 sec pies but I'm thinking they should have cooked a bit longer (It was late and dark plus I can't see well).
« Last Edit: April 08, 2012, 12:15:51 PM by The Gizz »
Thanks........Tee

Offline The Gizz

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Re: 2nd Pizza Novice Attempt at a whole wheat pie
« Reply #8 on: April 08, 2012, 12:12:07 PM »
5 cheese w/ fresh & dry mozz, pecorino, fontina, shaved parm, and a touch of oregano.
Thanks........Tee

Offline The Gizz

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Re: 2nd Pizza Novice Attempt at a whole wheat pie
« Reply #9 on: April 08, 2012, 12:14:15 PM »
fresh mozz, fontina, roasted red & yellow onions, cherry tomatoes, spicy sausage, OO w/chipotle and red pepper.
Thanks........Tee


Offline rpmfla

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Re: 2nd Pizza Novice Attempt at a whole wheat pie
« Reply #10 on: April 09, 2012, 11:33:20 AM »
Nice looking pies!

I just purchased and tried out the King Arthur Organic White Whole Wheat Flour for the first time, mixed 50/50 with Caputo 00 flour for the recipe. The dough handled easily and everything about it was exemplary, except I still have trouble with the "wheatbread" taste in pizza...it was still fairly strong even mixed 50/50 with Caputo. I like a good sandwich on whole wheat bread but as a flavor in pizza, not so much. I thought the White Whole Wheat from KA would have a very neutral flavor so might work for pizza but I think I'll probably use the rest of the bag for when I make bread or pancakes or other edibles which the wheat flavor seems to fit for me.

Wheat flour, at least this particular version, works well for pizza. It is just a matter if you like that wheatbread flavor in your pizza.

Offline franko9752

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Re: 2nd Pizza Novice Attempt at a whole wheat pie
« Reply #11 on: April 10, 2012, 10:05:39 AM »
Been a while since i used WW in pizza but itching for more. I used 50%WW and 50% AllTrumps...Great looking pie you got there.

Offline pizzaneer

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Re: 2nd Pizza Novice Attempt at a whole wheat pie
« Reply #12 on: April 10, 2012, 11:22:57 AM »
More wheat this weekend. These are 100 sec pies but I'm thinking they should have cooked a bit longer (It was late and dark plus I can't see well).


So you are cooking outside?  WFO or LBE or something else? 

Pies look great! Nice cornicone, toppings, very flavorful-looking wheat crust.
I'd rather eat one good meal a day than 3 squares of garbage.

Offline The Gizz

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Re: 2nd Pizza Novice Attempt at a whole wheat pie
« Reply #13 on: April 10, 2012, 11:37:05 AM »
Thanks for the compliments rpmfla, franko9752, and  pizzaneer.

Yes Pizzaneer, outside in a FB WFO with temps around 850F.
Thanks........Tee


 

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