I usually make a standard dough with 100% KA Bread flour. My wife wanted me to try the whole-wheat dough. Now I have succeeded with this in the past, but it has not been NY style and I did not use standard techniques.
Standard techniques... 63% hydration... Combine all of water to 3/4 total KA bread and IDY. Mix, autolyse 25 m, add salt, mix again, add remaining flour and mix. Retard 3 days in fridge and remove 2 hours and shape into pizza. Bake on preheated stone at 650 F.
I always shape using canadadave's technique http://canadave.homeip.net/Dave's%20pizza%20recipe/NEW%20YORK%20PIZZA%20recipe.html
*Hold your clenched fists together vertically out in front of you (thumbs on top and pinky fingers on the bottom).
*Lift your thumbs a bit, enough so that you can get your index finger knuckles underneath the edge of the dough
closest to you; then grasp the top of the dough with your thumbs and lift the dough straight up off the peel.
*The dough should now be draped forwards and downwards from your fists, resting mostly on your index fingers, with your thumbs only gripping the outer inch or so of dough to keep it from slipping out of your hands. The bulk of the dough will immediately begin to droop from your hands due to gravity; rotate the dough smoothly and quickly with your fists so that the dough droops evenly on all sides.
I use only home ground whole-wheat flour (frozen immediately after grinding to prevent rancidity).
This time I use a 50/50 mix of KA bread and fresh double ground (no freezing) soft wheat flour. (Ground and run though grinder again !!!!!) I mixed with standard techniques (see above). Retard in fridge for 3 days. I thought all was well, until I used my/canadadave's shaping procedure and dough feel apart. Disaster?
I thought so. The first pizza lost all its gas and turned out way too thin. I realized the trouble and had to shape the following 2 pies very carefully !!!
and I do mean very carefully. The pizza suprisingly turned out pretty good. I must admit that it was not quite as good as my normal NY style, but a decent interpretation. I don't think I will every make 50/50 whole wheat NY style pizza again due to the shaping problems.
Who else has crossed the line into a partial whole wheat NY style?