100% WW With Other Complications!

[jeff v]

Someone that owns an organic cafe has asked me to help develop a whole wheat pizza crust. Ok I thought I can do this...then came the other conditions-here goes.

100% whole wheat using her own specialty grind flour (on the coarse side)
No white sugar
EVOO or coconut oil only
sea salt
little yeast
other ingredients will be questioned, but may work and here's the kicker...

To protect the natural enzimes they would prefer bake to be at 350F or below (I have already explained the downside of this ).

I have read some of the other threads, but wondered is anyone doing a minimalist WW anything like this? Any ideas?

Thanks,

Jeff

[November]

Have you eaten in the cafe before?  If you have, what was the quality of the food like?

[jeff v]

Have you eaten in the cafe before?  If you have, what was the quality of the food like?

Only a few things. They are doing the best they can quality wise (it has been pretty seat of the pants). The food looks good, and they do take it seriously, but their self imposed limitations make me wonder about the longevity-they have been open since Nov '08.

[November]

I asked because I wonder about how their limitations have impacted the quality of their other food.  Are they concerned that the pizza doesn't reach above 350°F, or that the oven doesn't reach above that temperature?  If the former, I think the boat has sailed with respect to avoiding denaturation (inactivating enzymes).  If the later, you'll have a hard time convincing people they're eating pizza.

[jeff v]

I agree, that's why the temp may be a toss up. The ovens do go above 350, and I also suggested topping w/ raw ingredients when possible to help compensate for any enzime loss.

[November]

The ovens do go above 350,

I assumed that.  I was talking about their possible concern about the oven temperature, because I thought perhaps they worked out what temperature the food will end up at if the oven is set at 350°F.  I've seen pizza recipes floating around that bake at 350°F, but comments to the effect of needing to raise the temperature are usually put forth in response to trying those recipes.  I think you're just going to have to use a standard whole grain formula baked at the lower temperature and see if they like it.  I doubt you'll find one explicitly given as a low temperature formula.  You should also remind them, if you haven't already, that Mexican restaurants that try to serve Chinese food don't do well.  In other words, cook food that's appropriate for the parameters of your business.  Pizza is a high heat food product.

[jeff v]

Mexican restaurants that try to serve Chinese food don't do well.

  Yes, I made them aware of that.