Author Topic: Whole Wheat/Vegan Pizza?  (Read 710 times)

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Offline TheLizardKing

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Whole Wheat/Vegan Pizza?
« on: August 16, 2013, 01:28:04 PM »
Hi,

I was just wondering if anyone has had any experience in making a whole wheat dough and if so what is you recipe/story? Also, has anyone ever tried or made a vegan pizza with either soy cheese, tofu, or something else?

Thank you,

Bob Kazamakis  :)


Offline TXCraig1

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Re: Whole Wheat/Vegan Pizza?
« Reply #1 on: August 16, 2013, 01:35:37 PM »
One of the greatest pies ever invented is vegan - the marinara.

Just the thought of whole wheat pizza dough tears at the fabric of my soul.
I love pigs. They convert vegetables into bacon.

Offline dmcavanagh

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Re: Whole Wheat/Vegan Pizza?
« Reply #2 on: August 16, 2013, 01:57:33 PM »


Just the thought of whole wheat pizza dough tears at the fabric of my soul.

Ditto that!

Offline Tscarborough

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Re: Whole Wheat/Vegan Pizza?
« Reply #3 on: August 16, 2013, 03:33:32 PM »
I have tried whole wheat in various recipes and ratios, the best I could come up with still tasted like dirt.

Offline TXCraig1

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Re: Whole Wheat/Vegan Pizza?
« Reply #4 on: August 16, 2013, 03:55:03 PM »
There is a time and place for whole wheat.

Never and in the garbage.   ;)
I love pigs. They convert vegetables into bacon.

Offline dmcavanagh

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Re: Whole Wheat/Vegan Pizza?
« Reply #5 on: August 16, 2013, 04:28:48 PM »
I have nothing against whole wheat, as long as it's someone else who's eating it! >:D

Online The Dough Doctor

  • Tom Lehmann
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Re: Whole Wheat/Vegan Pizza?
« Reply #6 on: August 16, 2013, 05:09:26 PM »
TLK;
Actually, when made correctly, whole-wheat crusts are not all that bad. The biggest problems that I see are two fold, first, they really should be made from a hard, whole white wheat. This will eliminate some of the bitterness often associated with whole wheat crusts. Second, you need to have enough water in the dough to fully hydrate the whole wheat flour. This generally means a dough absorption of around 70%. The dough will feel soft and sticky at first, but if you allow the dough to rest/ferment/hydrate for about an hour, you should see a significant improvement in the dough as the whole-wheat flour hydrates. Once the dough has hydrated you can ball it and put it into the fridge for some overnight cold fermentation to develop some flavor. With regard to formulation, I personally like to formulate my whole-wheat doughs with higher sugar levels, like up around 5% to achieve a sweeter tasting finished crust. After that, I don't use it for anything but the thinner crust types because I think the flavor and texture might be too much in a thick crust format. Aside from the vegetable toppings, and traditional sauce, or my favorite, slices of fresh tomato to replace the sauce, use a vegan cheese and you should be good to go.
Tom Lehmann/The Dough Doctor

Offline TXCraig1

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I love pigs. They convert vegetables into bacon.

Offline ccgus

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Re: Whole Wheat/Vegan Pizza?
« Reply #8 on: August 25, 2013, 04:16:39 PM »
100% whole wheat is pretty bad - but a 20-25% whole wheat and the rest regular can be pretty good.  I'll often just put a little in because I like the texture (as shown in these pics here: http://shapeof.com/pizzalab/archives/2013/5/bake_notes_2013.05.25.html )

Offline dylandylan

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Re: Whole Wheat/Vegan Pizza?
« Reply #9 on: August 26, 2013, 03:58:40 AM »
Whoa there it's the whole wheat haters club!

If no-one else is going to stand up for 'em I've gotta jump in and say a 100% whole wheat pie can be a damn fine thing.  Sure it won't taste like like a white flour pizza, but that's not the point.

I certainly didn't get any complaints when I made these  (not vegan)
http://www.pizzamaking.com/forum/index.php/topic,26613.0.html