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  • #1 by ndg on 16 Jan 2015
  • Wondering if someone could help me out and post a Whole Wheat Pizza Dough w. Starter for the BlackStone?

    I see many awesome posts from Villa Roma . . but only saw them using IDY.  Any help would be appreciated!
  • #2 by TXCraig1 on 16 Jan 2015
  • #3 by ndg on 16 Jan 2015
  • Thanks Craig  . . I am familiar with that.  I have been making your neo dough with great success recently, but my wife is pushing me to use more whole grains.  From what I have read here, I cant us this same recipe with Whole Wheat flour in place of my 00 flour and expect good results.  Therefore, I was hoping somebody could send me a proven Whole Wheat Dough recipe (with added honey, etc) using a Starter for a High Heat (blackstone, etc) cook.  Does this make sense, or am I overcomplicating the issue?
  • #4 by ndg on 19 Jan 2015
  • Perhaps my request was too specific . . . I want to make Villa Roma Whole Wheat (milk, honey, etc) Pizza so I will try to re-word my request  . . .

    How can I convert a IDY recipe to a SD recipe?
  • #5 by deb415611 on 19 Jan 2015
  • Perhaps my request was too specific . . . I want to make Villa Roma Whole Wheat (milk, honey, etc) Pizza so I will try to re-word my request  . . .

    How can I convert a IDY recipe to a SD recipe?


    The only person that I can think of that might have done whole wheat on the Blackstone is Barry (bguilford) you might want to look through his posts.   I have done whole wheat but never on the Blackstone, I were to do it I'd start with Craig's chart and tweak if necessary
  • #6 by ndg on 19 Jan 2015
  • Thanks Deb . . I willl do a search for bguilford posts and see what I learn. 

    I am still somewhat new to baking/sourdough/etc . . so I have not yet grasped the concept of IDY vrs SourDough.  I jumped head first into SourDough, so I am hoping to use my Ischia Culture instead of IDY.  To me, it seems like it should be somewhat interchangable in every recipe using some sort of conversion? 

    MY ASSUMPTION: this Villa Roma Recipe (whole wheat, milk, honey, etc) could be completed using a sourdough.
    MY PROBLEM/CONFUSION: how to swap out IDY in the recipe and use my Ischia SourDough instead?
  • #7 by TXCraig1 on 19 Jan 2015
  • MY PROBLEM/CONFUSION: how to swap out IDY in the recipe and use my Ischia SourDough instead?

    That's where the table comes in. Pick your fermentation temp and desired time, and it will tell you how much SD culture to use. It should at lease get you close. You will probably have to tweak a time or two to get it how you want it.

    http://www.pizzamaking.com/forum/index.php/topic,22649.0.html
  • #8 by barryvabeach on 19 Jan 2015
  • I tried a few times with Ischia and home milled Winter White Wheat.  I used 2.75% starter for a 70% hydration dough, 1 day room temp ferment, and  the dough over fermented - though home milled winter white may be quite different than what you are using.  Also, I was using purely F, W, S, Ischia, nothing else.  I make a Villa Roma whole wheat with yeast ( overnight preferment of 25% of the flour )  at 80 to 82% hydration that comes out pretty well.  I would suggest you start with Craig's chart and get some data points.
  • #9 by ndg on 20 Jan 2015
  • @barryvabeach  . . . very helpful to see your recipe w/ ischia.  Thank you for the post.

    It seems like I am overthinking this a bit.  Please correct me if I am wrong about the following . . .  If I used Villa Romas recipe and add other ingredients (honey, milk, etc) I STILL select the amount of starter & fermentation period based from the amount of total flour in the dough?
  • #10 by barryvabeach on 20 Jan 2015
  • Yes,  I would base the amount of starter on the total flour in the formula.
  • #11 by ndg on 22 Jan 2015
  • Great thanks.  I have been making craigs Neapolitan dough w. my ischia but for some reason thought his dough calculator & fermentation charts were exclusive to that style.  I will be mixing-up a batch of Romas Whole Wheat dough later today w/ my sourdough using craigs chart, then into the cooler at 65F for a 48 hour ferment, followed by ~5 hours at room temp until the bubbles are correct .  . . . I am sure it will behave & rise a little different than my 00 flour, so fingers crossed! 
  • #12 by Jersey Pie Boy on 15 Jul 2015
  • Hi--really curious how this worked out!
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