Author Topic: 100% WW using VillaRoma's method (95% Hydration)  (Read 8016 times)

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Offline PetersPizza

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100% WW using VillaRoma's method (95% Hydration)
« on: September 29, 2012, 11:48:45 PM »
100% Whole WHEAT
Amazing how well this dough came out. Very tough to work with but the flavor was worth it.
457g KA Whole wheat
216g Water
216g Milk
1.75tsp Salt
2tsp Olive oil
1.5tsp honey
1/8 tsp IDY
based on the formula posted here http://www.pizzamaking.com/forum/index.php/topic,5682.0.html
Using this method
The new cheese is amazing...major step up from $8/pound Galbani(Precious).
So much more flavor and for only $2.35/pound thanks to a friendly pizzeria owner.
Low-moisture whole milk Arrezzio/Sysco
Baked at 580F stone temp for 6.5min

-Peter
« Last Edit: September 29, 2012, 11:51:51 PM by PetersPizza »


Offline PetersPizza

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Re: 100% WW using VillaRoma's method (95% Hydration)
« Reply #1 on: September 29, 2012, 11:49:45 PM »
Veg Pie

Offline barryvabeach

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Re: 100% WW using VillaRoma's method (95% Hydration)
« Reply #2 on: October 09, 2012, 02:00:03 PM »
Great looking pizza.  If I did the math right, you are at 94% hydration-  I would think that was tough to work with.

Offline PetersPizza

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Re: 100% WW using VillaRoma's method (95% Hydration)
« Reply #3 on: October 09, 2012, 10:35:11 PM »
Great looking pizza.  If I did the math right, you are at 94% hydration-  I would think that was tough to work with.
Since the WW absorbs a lot more moisture the dough felt similar to a 80% hydration white flour dough.
The flavor is well worth it.

Offline Tracydr

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Re: 100% WW using VillaRoma's method (95% Hydration)
« Reply #4 on: January 26, 2013, 04:59:12 PM »
I know this is an older post but thanks for posting your formula. I'm going to mix up that dough for tomorrow's dinner! How long did you ferment?
Any tips on shaping it? Do you still make it the same way or have you modified your dough over the past few months?
« Last Edit: January 26, 2013, 05:01:33 PM by Tracydr »

Offline PetersPizza

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Re: 100% WW using VillaRoma's method (95% Hydration)
« Reply #5 on: January 31, 2013, 03:14:38 AM »
I know this is an older post but thanks for posting your formula. I'm going to mix up that dough for tomorrow's dinner! How long did you ferment?
Any tips on shaping it? Do you still make it the same way or have you modified your dough over the past few months?


I used villaRoma's method shown in this video http://www.youtube.com/watch?v=Wh_PDRlK1Js&feature=youtu.be
dump, stir, and rest 1 hr
stir, rest overnight 7 hrs
stir, rest 3 hrs
stir, rest 2 hrs
stir, rest 2 hrs
divide into balls
rest 2 hrs

The last time I made this dough, I dropped the hydration to 85% which made it much more manageable. After you divide the dough into balls, keep a good layer of flour under and around them as they will spread while resting. For bench flour I use white bread flour. slight cheat  :P As for shaping, coat/dip the balls in flour and gently stretch the dough. Since it is very extensible it shouldn't take long to get it to the desired size. Gentle is key as it will rip...you can see an example in the cheese pie below. I think 14" is a bit large for this formula, at least with NY-style thickness.

For four 13.5"-14" pies.

100% 678 whole wheat flour
        290.5 g of water
85%{
        290.5 g of milk
2%    13.5 g of salt
2%    13.5 g of extra virgin olive oil
2%    13.5 g of honey
Not sure on % .21 tsp of IDY
pinch of vitiman C
(3% bowl residue)

total=1298 g
1 ball=324.45 g


Let me know how it turns out,

-Peter

Few pictures of the last batch from November.

« Last Edit: January 31, 2013, 03:16:32 AM by PetersPizza »

Offline PetersPizza

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Re: 100% WW using VillaRoma's method (95% Hydration)
« Reply #6 on: January 31, 2013, 03:17:01 AM »
continued
« Last Edit: January 31, 2013, 03:18:40 AM by PetersPizza »

Offline corkd

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Re: 100% WW using VillaRoma's method (95% Hydration)
« Reply #7 on: January 31, 2013, 08:03:32 PM »
Those pies look really good! I have tried villa Roma's method, & you have inspired me to return for another visit. I may even experiment with vegan pie....
-clay

Offline barryvabeach

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Re: 100% WW using VillaRoma's method (95% Hydration)
« Reply #8 on: January 31, 2013, 08:39:44 PM »
Peter, great looking pie - what temp did you cook it at?

Offline PetersPizza

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Re: 100% WW using VillaRoma's method (95% Hydration)
« Reply #9 on: January 31, 2013, 09:38:54 PM »
Peter, great looking pie - what temp did you cook it at?
At around 580F stone temp for under 6 minutes.


Offline atom

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Re: 100% WW using VillaRoma's method (95% Hydration)
« Reply #10 on: February 05, 2013, 08:08:34 PM »
When I was new to pizza making I was able to make a good whole wheat pizza using Villa Roma's method before I could even make a decent white one. Anywho that cheese looks great I will peak around delis for it.

Offline PetersPizza

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Re: 100% WW using VillaRoma's method (95% Hydration)
« Reply #11 on: February 05, 2013, 08:35:03 PM »
Atom,

I suggest stopping by some pizzerias in your area...if it's just a block every few weeks, most won't mind.

-Peter

Offline grathan

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Re: 100% WW using VillaRoma's method (95% Hydration)
« Reply #12 on: February 06, 2013, 10:38:34 AM »
awesome. I tried THIS WW dough from the supermarket the other day. The flax and sesame seeds added a nice flavor. The dough had tremendous strength and could probably support any number of toppings.


That grill that Villaroma uses looks kinda neat. I wonder how good it is. The crust made a neat noise when he poked it. Gonna try this recipe in the future, thanks.


I enjoyed this video on ww dough also. The extendability of the dough is impressive.

Offline Giggliato

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Re: 100% WW using VillaRoma's method (95% Hydration)
« Reply #13 on: March 10, 2013, 10:44:38 PM »
These VR threads are very good! I made a WW pizza at 85% hydration today using a 12 hour preferment, a 10 minute hand mix, and 5 hour ferment. I think the dough needed a bit more yeast or a bit more time. But it was very good pizza. WWP Forever!!  :pizza:

You might notice in the pic a bit of WWF on the bottom of the pizza, I was wondering what others think about the presence of WW Bench Flour on their pizzas, I was going to use a white flour for stretching, (which now has no taste presence) but I wanted the pizza to be purely WW. Flour,Water,Salt,Yeast, and EVOO because it is good.



« Last Edit: March 10, 2013, 10:48:23 PM by Giggliato »

Offline PetersPizza

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Re: 100% WW using VillaRoma's method (95% Hydration)
« Reply #14 on: March 11, 2013, 01:47:57 AM »
Nice! welcome to the 100% club ;)

I tend to use white for bench flour as I find the WW to be a bit coarse for stretching, although I don't mind the flavor.

-Peter

Offline Giggliato

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Re: 100% WW using VillaRoma's method (95% Hydration)
« Reply #15 on: March 11, 2013, 07:30:39 AM »
Nice! welcome to the 100% club ;)

I tend to use white for bench flour as I find the WW to be a bit coarse for stretching, although I don't mind the flavor.

-Peter

Interestingly, I was able to use the neapolitan counter spin to stretch these doughs, I was expecting them to be a lot more sticky than they were.

Do you have a favorite WW flour to use? I used some bulk organic WW from Fred Meyer. It was a pretty fine mill.