2nd Pizza Novice Attempt at a whole wheat pie

[The Gizz]

In general, I'm only a few months in learning about pizza making but wanted to try a whole wheat version. Have been playing with caputo and hi gluten flours so far and have had decent success (at least I think). My first try ended up being a dry play-doh looking ball of wheat. Below is after reading a few recipes and realizing the high hydration required. Thanks Villa Roma, charbo, parallei, and others.

Threw this together with what I had at the moment. Ran out of fresh mozz which I would have preferred instead of dry shred. Also the asparagus was laid out in a better order but flew everywhere during the launch.

Rosemary oil, dry mozz, Parmesan Romano, asparagus, mushrooms, spicy ital sausage

KAWW Flour 100%
       Water   80%
         CY   .075%
        salt    2.7%

[buceriasdon]

Gizz, By gosh and golly I think you've got it. Nice job!
Gon

[The Gizz]

Thank you much Don   I'm not really a big wheat fan, but the bottom had a slight crisp and a much better taste than I expected.








Tee

[RobynB]

That looks great!  I really want to start messing with WW and WW blends soon. 

A tip for the asparagus:  I actually use a very sharp knife and cut mine lengthwise down the middle.  From the top they still look completely intact, but they cook better and don't roll around if they're sliced first.  I also toss mine with olive oil first to help keep them cooking nicely on the pizza.

Keep posting what you do with WW - I'd love to see more!

[chickenparm]

That looks incredible.I love wheat bread,but never made a pizza with it,and keep putting it off.I think I will try it soon!

[norma427]

The Gizz,

Delicious looking whole wheat pizza! 

Norma

[The Gizz]

Thank you Robyn, Bill, and Norma 

Robyn, I appreciate the tip and will try it next time. If you and Bill enjoy wheat breads and baked goods, you all should really try it. I will test other flours once I run out of the King Arthur but it has a really good taste.

[The Gizz]

More wheat this weekend. These are 100 sec pies but I'm thinking they should have cooked a bit longer (It was late and dark plus I can't see well).

[The Gizz]

5 cheese w/ fresh & dry mozz, pecorino, fontina, shaved parm, and a touch of oregano.

[The Gizz]

fresh mozz, fontina, roasted red & yellow onions, cherry tomatoes, spicy sausage, OO w/chipotle and red pepper.

[rpmfla]

Nice looking pies!

I just purchased and tried out the King Arthur Organic White Whole Wheat Flour for the first time, mixed 50/50 with Caputo 00 flour for the recipe. The dough handled easily and everything about it was exemplary, except I still have trouble with the "wheatbread" taste in pizza...it was still fairly strong even mixed 50/50 with Caputo. I like a good sandwich on whole wheat bread but as a flavor in pizza, not so much. I thought the White Whole Wheat from KA would have a very neutral flavor so might work for pizza but I think I'll probably use the rest of the bag for when I make bread or pancakes or other edibles which the wheat flavor seems to fit for me.

Wheat flour, at least this particular version, works well for pizza. It is just a matter if you like that wheatbread flavor in your pizza.

[franko9752]

Been a while since i used WW in pizza but itching for more. I used 50%WW and 50% AllTrumps...Great looking pie you got there.

[pizzaneer]

More wheat this weekend. These are 100 sec pies but I'm thinking they should have cooked a bit longer (It was late and dark plus I can't see well).

So you are cooking outside?  WFO or LBE or something else? 

Pies look great! Nice cornicone, toppings, very flavorful-looking wheat crust.

[The Gizz]

Thanks for the compliments rpmfla, franko9752, and  pizzaneer.

Yes Pizzaneer, outside in a FB WFO with temps around 850F.