Today Pies

[nick57]

How do you think your formula would work in a electric oven? Mine goes to 550 or so, and I use a stone. I like the idea of having whf in the skin, mainly for the healthier aspect. Was it crispy with a light bite, or was it dense and very chewy? Your pies looked fabulous, and I would think the combinations of  the flours would make for a tasty crust.

[Pete-zza]

Nick,

What is "whf"?

Peter

[Chicago Bob]

Nick,

What is "whf"?

Peter

whole wheat flour; of course....

[Pete-zza]

Bob,

I guess I should have asked what the letters stand for .

Peter

[MightyPizzaOven]

CrAzY dough....looks damn good Bert!   

Thanks Bob, you got to try something different once a while

How do you think your formula would work in a electric oven? Mine goes to 550 or so, and I use a stone. I like the idea of having whf in the skin, mainly for the healthier aspect. Was it crispy with a light bite, or was it dense and very chewy? Your pies looked fabulous, and I would think the combinations of  the flours would make for a tasty crust.

Thanks Nick, In an electric oven I would use bread flour instead. The crust was soft and dry, it was not dense or chewy. This was my first experiment with whole wheat. I should of added some tomato sauce.

[nick57]

Sorry guys! I meant whole wheat flour.

[nick57]

Sounds wonderful. I am still trying NY style. But, I think it would be fun and a good learning experiment to try your style. Some of my more hippie type friends would love it.

[Chicago Bob]

Villa Roma comes to mind for experimenting a lot with whole wheat...he had pretty high temps though. I'm sure there are others...mind is drawing blank right now...Chau! ??

[pizzaneer]

Definitely Chau... but how could you overlook Norma, the unmatched Queen of Experimental Dough?

[Chicago Bob]

Definitely Chau... but how could you overlook Norma, the unmatched Queen of Experimental Dough?

You rascal....good to see ya! 

[MightyPizzaOven]

Yesterday Pie -

Toppings: Whole milk moz cheese, white cheddar cheese, pepperoni, black olives and added shredded basil after bake.

Dough: 100% KABF, 60% Water (room temperature), 1% ADY, 1% Sugar, 2% Salt, 3% EVOO, 1 hour bulk ferment in my oven with the light, 1 hour balled / ferment at room temperature

[Chicago Bob]

Beautiful! That is a real good look'in same day dough Bert. How long did it cook for...the outer part of the crust looks very crispy. Nice job. 

Bob

[MightyPizzaOven]

Thanks Bob, I baked this one for 5 minutes. This pie took longer, the aluminum sheet I used to retain more heat under MPO start to crumble, I am going back to covering the grating of the used area of the grill. I had MPO top stone at the highest setting, I should of place in the middle setting. Regardless, it tasted really good.