Author Topic: 50% White Whole Wheat and 50% Caputo "00" Flour  (Read 177 times)

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Offline David Esq.

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  • Making pizza since 2013
50% White Whole Wheat and 50% Caputo "00" Flour
« on: October 14, 2014, 05:04:34 PM »
I've been making my pizzas at home for several months and finally settled on a method and formula which yields great results pictured here.  Curious what people think.  I am milling the white whole wheat flour at home as well.  I blogged a bit about the process and formula here: http://eatingwithdavid.wordpress.com/2014/09/23/excellent-pizza/


Offline JD

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Re: 50% White Whole Wheat and 50% Caputo "00" Flour
« Reply #1 on: October 14, 2014, 05:23:41 PM »
Looks really nice David. Hope you share some more with us, including your sourdough bread.
Josh

Offline David Esq.

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Re: 50% White Whole Wheat and 50% Caputo "00" Flour
« Reply #2 on: October 17, 2014, 09:20:54 AM »
Thanks, Josh. I've posted some of the breads in the appropriate forum. Here is another pie, this time made with roasted broccoli, roasted cauliflower and cremini mushrooms. It was really spectacular tasting. This time I made the pizza a little smaller so it would have more structure to hold the added weight.  More pictures here
« Last Edit: October 17, 2014, 09:22:38 AM by David Esq. »

Offline PrimeRib

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Re: 50% White Whole Wheat and 50% Caputo "00" Flour
« Reply #3 on: October 17, 2014, 09:35:21 AM »
I like you blog. It's very simple and straightforward, with sufficient detail. Very nice.

Offline David Esq.

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  • Location: New York
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Re: 50% White Whole Wheat and 50% Caputo "00" Flour
« Reply #4 on: October 17, 2014, 10:46:37 AM »
Very kind of you to say so. Please feel free to subscribe, follow and/or comment.  It is very difficult to get people to participate, so maybe I have to be more vague in my writing to force the questions. :)


 

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