Author Topic: 100% whole grain pizza barrier shattered!!!!  (Read 75836 times)

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Offline MTPIZZA

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #80 on: November 03, 2008, 03:48:47 PM »
Villa I never get tired looking at your works of art!!.... yum!


Offline Villa Roma

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #81 on: November 16, 2008, 01:50:19 PM »
Villa I never get tired looking at your works of art!!.... yum!

Ha Ha and I never get tired of eating them.  :-D :-D :-D Like this one! A .070 nthickness factor 100% WW pizza.

     Villa Roma

Offline Kookoutside

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #82 on: December 16, 2008, 03:06:15 PM »
Villa Roma,

First of all thanks for all the good ideas your sharing here.  I've made a number of batches and have yet to get it quite right, but improving with practice!

I made a batch using your "current recipe" as described in BBQhunter's New York Style Whole Wheat Pizza string. I also watched your YouTube demo using a spiral hook on the Kitchenaid.  I mixed the batch in my Kitchenaid using the spiral hook and then let it rest for 30 minutes as per your recipe.  After resting and about 1 minute into the 10 minute "knead" at speed 2 my dough came together nicely but after another minute it became sticky again and remained that way.  Should I have continued to add extra flour to keep the dough ball tight as its being kneaded?  After 24 hours in the cooler I made the pizza's.  The dough was very wet and sticky and I had to use a good amount of bench flour to shape the pies.  The pizza's came out OK but it seems like the raw bench flour will effect the taste.  Would using more flour during the spiral hook kneading result in less bench flour having to be used to shape the pies?
Kookoutside
   
Re: NY Style whole wheat pizza ????
Reply #16 on: Today at 06:35:14 AM
Quote
Kookoutside....Yes, the dough ball will come together nicely after the 30 minute rest but will soon break apart. I let this mix for about 8 minutes and then add about 1 Tbls of WW flour at a time until the dough clears the bottom of the mixer bowl. The dough temp will rise rather quickly from that point.

    Villa Roma
« Last Edit: December 19, 2008, 07:48:23 AM by Kookoutside »

Offline Kookoutside

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #83 on: December 30, 2008, 02:25:34 PM »
Quote
Kookoutside....Yes, the dough ball will come together nicely after the 30 minute rest but will soon break apart. I let this mix for about 8 minutes and then add about 1 Tbls of WW flour at a time until the dough clears the bottom of the mixer bowl. The dough temp will rise rather quickly from that point.

    Villa Roma

Villa Roma,
My ambient temp is 76F.  Just made another full batch.  After the 30 min rest, after 8 min of additional mixing, and after sprinkling some additional WW flour to clear the dough from the bottom, I ran on speed 2 (Kitchenaid Pro 600 w/spiral dough hook) for at least another 8 min and the dough temp never got above 69F.  Finally I stopped, scaled the dough into smaller (180 gm) "balls" and put into individual containers.  I left them there until dough temp rose to 72 before placing in the cooler.  Do you think there is anything significant about the dough taking so long to increase temperature in the mixer?

Kookoutside
« Last Edit: December 30, 2008, 04:02:07 PM by Kookoutside »

Offline Villa Roma

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #84 on: December 31, 2008, 01:43:02 PM »
Kookoutside....I wouldn't get too concerned with the dough temp. What's really important is the end result. Every situation is different, just go with it and document what's going on so you can keep improving your technique.

I usually knead my WW dough for about 10 minutes before I start to add flour. It takes about 5 minutes from that point to reach 75 degrees.

      Villa Roma

Offline Kookoutside

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #85 on: January 01, 2009, 11:51:44 AM »
Villa Roma,

Got it.  No substitute for trial and error.  The addition of a stand mixer w/spiral hook did wonders for dough workability.  I also added a wooded peel and, for the first time, had no casualties putting pizzas on the hot stone (750F).  Used this with a little rice flour.  This last batch, my best yet, isn't quite up to your standards but delicious!  Some pics follow.  Haven't got that round thing down yet :(
« Last Edit: January 02, 2009, 09:14:08 AM by Kookoutside »

Offline Kookoutside

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #86 on: January 01, 2009, 11:55:28 AM »
few more

Offline Villa Roma

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #87 on: February 22, 2009, 01:53:45 PM »
Another 100% whole wheat pizza.

Offline charbo

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #88 on: February 28, 2009, 11:42:09 AM »
Villa Roma,

I'm under the impression that you've gotten away from using ascorbic acid as you've lowered the hydration.  Is that correct?  In my limited experience, it's easy to overdo the ascorbic acid.

cb

Offline Villa Roma

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #89 on: February 28, 2009, 12:13:26 PM »
charbo....I'm off the PEDs in my pizza. Back then I was young and naive and under a lot of pressure to perform. I knew that stuff wasn't Tic Tacs but my cousin got it at GNC and figured it was OK. What can I say, back then it was a loosey goosey era and MLP just looked the other way.  :-D :-D :-D

Can you tell Baseball season is right around the corner.....Villa Roida
« Last Edit: March 02, 2009, 04:08:17 AM by Villa Roma »


Offline Villa Roma

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #90 on: March 22, 2009, 02:13:52 PM »
Check out the latest 100% whole grain pizza. This was a 90% hydration dough and was very light. Cooked in the LBE at around 650 degrees for 3 1/2 minutes.

    Villa Roma

Offline Villa Roma

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #91 on: April 04, 2009, 11:36:18 AM »
Bada Bing Bada BOOM!!!!

Ha Ha, guess what? I just shattered the 100% whole wheat/ 100% hydration pizza barrier!!! That's right the pizzas below are actually 103.6% hydration and were my tastiest pies to date.

     Villa Roma
« Last Edit: April 05, 2009, 02:27:31 AM by Villa Roma »

Offline Crider

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #92 on: April 04, 2009, 03:14:30 PM »
Amazing. I gotta try that soon when I pick up a bag of whole wheat flour.  :o

Offline jagercola

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #93 on: April 06, 2009, 10:40:37 PM »
Villa Roma,

I've moved to East Tennessee, now my spring project is to build a LBE to do some 100% whole wheat summer pies in. 

Here is the build list so far, let me know if you have any tips or suggestions starting from scratch:


I've also got a spare metal pan to protect the stone along with lots of foil. 

Can't wait to post some pics!

Also, does the Ischia start play well with whole wheat flour and have you converted it whole wheat or keep it eating white flour?
« Last Edit: April 07, 2009, 10:20:11 PM by jagercola »

Offline Villa Roma

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #94 on: April 08, 2009, 01:19:55 PM »


Also, does the Ischia start play well with whole wheat flour and have you converted it whole wheat or keep it eating white flour?
[/quote]

jag.....I use just regular instant yeast for my WW pizzas. The starter seemed to make the dough too heavy.

      Villa Roma

Offline Villa Roma

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #95 on: April 18, 2009, 12:40:29 PM »
Check out the latest 100% WW pizzas.

    Villa Roma

Offline Villa Roma

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #96 on: May 25, 2009, 05:10:04 AM »
Here's some pictures of my latest 100% WW pizza endeavor. This dough batch was over 1600 grams. :o :o :o
   
    Villa Roma

« Last Edit: May 25, 2009, 05:12:58 AM by Villa Roma »

Offline G-Force

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #97 on: July 03, 2009, 06:13:24 PM »
I can easily see how much wetter your dough is than mine.  Thanks a ton for the pictures and inspiration.  I was concerned that I would never be able to make a stretchable WW dough.  This is phenomenal because it ripples into my bread making and some many other aspects of my baking.  Honestly I can't thank you enough.
I keep trying till the mixer starts to smoke

Offline Villa Roma

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #98 on: July 05, 2009, 07:17:53 AM »
G-Force....That batch was 90% hydration. I mixed it for about 15 minutes in my K5SS with the spiral hook.

    Villa Roma

Offline G-Force

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Re: 100% whole grain pizza barrier shattered!!!!
« Reply #99 on: July 05, 2009, 08:18:07 AM »
Thanks for the specifics on it.  Earlier in the thread you were rockin a 100% and over hydration dough.  Any reason why you went back below the 100% barrier?
I keep trying till the mixer starts to smoke


 

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