Exploring Pizza in Teglia

[Arne_Jervell]

I agree that adding wholemeal can make it more breadlike than I would want. The best pizza I’ve made with different flour was one made with Petra. The bag said it was only sifted, but darker and had bits of stuff in it. The taste was earthier, consistency perhaps a bit more compact and chewier.

I might try Petra some day if I can find it. It seems like Smak av Italia have discontinued that brand. Do you have other sources?

If flavour in the dough is what you’re after, the natural progression would perhaps be to use sourdough?

At this point I am just exploring and having fun. I love sourdough though, so maybe some day. But right now I'm quite content with having put Salvatore to sleep for the winter. 

[Yael]

Fun fact: In Norway, for something to be called bread ("brød") it has to contain at least some amount of wholemeal flour. Otherwise it is called white bread, which we have a separate word for: "loff". And "loff" is certainly not "brød".

We eat proper bread ("brød") for breakfast, lunch and evening meals, while white bread ("loff") is reserved for special occasions or as a side, for example topped with shrimps and mayo, or as a side to soups, lasagne etc. 

That's a fairly broad generalization, but I mention this just because it probably has a large impact on how I perceive wholemeal based pizza.

Oh ok, that's interesting!

[Heikjo]

I still call an all white loaf bread, even if it has a unique name (loff), but it’s not something I usually make. My usual loaves are with 20-40% wholemeal.

Loff/all white bread is typically used with shrimp, which is a big deal here in Norway. Shrimp, white bread, mayonnaise, lemon and whatever else people like. Also popular for toast and sandwiches.

[italianpizzasecrets]

I'm hooked. After I had made a batch of "focaccia pizza", I knew I had to try again. That combination of soft puffiness and crisp crunch is worth exploring some more.

A margherita seemed like a logical next step, and I made a dough similar to my first one:

• 100% Caputo Nuvola Super
• 80% water
• 2.5% salt
• 2% EVO
• 1.2% CY

You did an amazing job!!