Author Topic: Tonight's pizza  (Read 3848 times)

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Offline deb415611

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Tonight's pizza
« on: September 03, 2012, 08:41:32 PM »
I decided to try a whole wheat pizza.  Used pretty similar recipe and procedure as here http://www.pizzamaking.com/forum/index.php/topic,19517.0.html  but substituted 25% KA white whole wheat for some of the KASL.  I did add a little more water so upped the hydration slightly, stupidly I did not measure....   I was pretty happy with it but want to see how much I can up the www and be happy.  

first one spinach, red pepper, cherry tomato, fresh mozz and a little dry mozz
second - pepperoni & cherry tomato, part-skim mozz



« Last Edit: September 03, 2012, 08:43:12 PM by deb415611 »


Offline norma427

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Re: Tonight's pizza
« Reply #1 on: September 03, 2012, 08:55:00 PM »
Deb,

Your two pizzas that are part whole wheat look very tasty.  :chef: You sure had nice oven spring.

Norma
Always working and looking for new information!

Offline Pete-zza

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Re: Tonight's pizza
« Reply #2 on: September 03, 2012, 08:59:32 PM »
Deb,

I agree with Norma. Very nice job.

Peter

Offline TXCraig1

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Re: Tonight's pizza
« Reply #3 on: September 03, 2012, 09:51:19 PM »
Beautiful pies. Great looking pepperoni - Vermont?
Pizza is not bread.

Offline deb415611

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Re: Tonight's pizza
« Reply #4 on: September 04, 2012, 06:16:11 AM »
thanks Norma, Peter, Craig

Beautiful pies. Great looking pepperoni - Vermont?

Yes

Offline dellavecchia

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Re: Tonight's pizza
« Reply #5 on: September 04, 2012, 06:46:14 AM »
Fantastic pizza Deb. Your crumb structure is spot on. Vermont pepperoni is becoming the defacto condiment on PM.com - maybe they should sponsor us!

John

Offline johnnydoubleu

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Re: Tonight's pizza
« Reply #6 on: September 06, 2012, 11:52:05 AM »
Pie looks yummy, though I don't really consider using KA white whole wheat a challenge -- it is designed to perform like a conventional flour and mostly does, without any recipe mods. It also has been refined to a degree that puts in a different category than true whole grain flour.

If you want to use "complete" whole grain in your pizza dough, spelt and kamut are far superior to whole wheat, IMO. I would avoid rye as it makes for a mighty sticky dough.

"Besan" (chickpea flour), in very small percentages, also has some interesting effects in dough (makes the crumb more tender -- has no gluten).

cornicione54

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Re: Tonight's pizza
« Reply #7 on: September 06, 2012, 11:58:25 AM »
Nice looking pie!

Offline johnnydoubleu

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Re: Tonight's pizza
« Reply #8 on: September 06, 2012, 11:59:17 AM »
 :)

Offline deb415611

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Re: Tonight's pizza
« Reply #9 on: September 06, 2012, 03:18:11 PM »
Pie looks yummy, though I don't really consider using KA white whole wheat a challenge -- it is designed to perform like a conventional flour and mostly does, without any recipe mods. It also has been refined to a degree that puts in a different category than true whole grain flour.

If you want to use "complete" whole grain in your pizza dough, spelt and kamut are far superior to whole wheat, IMO. I would avoid rye as it makes for a mighty sticky dough.

"Besan" (chickpea flour), in very small percentages, also has some interesting effects in dough (makes the crumb more tender -- has no gluten).

thanks johnny

King Arthur white whole wheat is not a refined flour.  It is made with a different type of wheat.......  white wheat instead of the red wheat that traditional whole wheat flour is made with.   The white wheat is lighter colored and milder tasting.

I have never used spelt & kamut and will have to look at them for future use.


Offline deb415611

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Re: Tonight's pizza
« Reply #10 on: September 06, 2012, 03:20:01 PM »
thanks dellavechia & cornicione

Offline johnnydoubleu

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Re: Tonight's pizza
« Reply #11 on: September 06, 2012, 08:32:50 PM »
Deb, the white whole wheat from KA is as finely milled as their bread flour right? A typical whole wheat is at least somewhat more coarse, no? That was the "refinement" I was referring to. But perhaps I should be more open to this stuff after all. I seem to have been under the impression it was more of a gimmick than it actually is. I have not used it for some time. I like the flecks of color that conventional whole wheat gives rustic doughs and to a lesser extent the slight bitterness it adds.

Offline deb415611

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Re: Tonight's pizza
« Reply #12 on: September 06, 2012, 08:49:50 PM »
Deb, the white whole wheat from KA is as finely milled as their bread flour right? A typical whole wheat is at least somewhat more coarse, no? That was the "refinement" I was referring to. But perhaps I should be more open to this stuff after all. I seem to have been under the impression it was more of a gimmick than it actually is. I have not used it for some time. I like the flecks of color that conventional whole wheat gives rustic doughs and to a lesser extent the slight bitterness it adds.

it is finer than the traditional whole wheat   
when I think refined I think of flour that has had it's bran and germ removed

Offline barryvabeach

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Re: Tonight's pizza
« Reply #13 on: September 08, 2012, 09:50:35 PM »
I mostly use home ground flour, so I can't say for sure whether some manufacturers mill the white more finely than the red, but I would not think so.  In general, the white behaves very much like the red, and when home ground, has the same nutritional content as red, just a different color and more bland in taste.  I usually mix them - right now 60% white 40% red,  but it is definitely a personal issue as to what mix of the two tastes best. This is a post on a bread forum on a test of red versus white flour in a bread containing 50% wheat flour which showed no difference in the amount of rise, though of course a taste difference.  http://www.thefreshloaf.com/node/6985/wheat-red-vs-white-spring-vs-winter

Offline deb415611

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Re: Tonight's pizza
« Reply #14 on: September 09, 2012, 06:41:42 AM »
thanks Barry, that's a great writeup

Offline atom

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Re: Tonight's pizza
« Reply #15 on: September 10, 2012, 07:58:14 PM »
Deb, the white whole wheat from KA is as finely milled as their bread flour right? A typical whole wheat is at least somewhat more coarse, no? That was the "refinement" I was referring to. But perhaps I should be more open to this stuff after all. I seem to have been under the impression it was more of a gimmick than it actually is. I have not used it for some time. I like the flecks of color that conventional whole wheat gives rustic doughs and to a lesser extent the slight bitterness it adds.

No, the added fiber skyrockets the absorption rate. It behaves entirely different, and is more prone to tearing. I actually think regular whole wheat is a closer substitute, regardless of color.