Hello Guys,
I've just joined the forum after a year of soaking information from it and opening my pizzeria called Melt PizzaBar in Goa, India
(More detailed intro with pics here:
https://www.pizzamaking.com/forum/index.php?topic=54055.0)
I wanted to show you guys a recipe ive been working on - so that it may go on and live and thrive beyond my oven.
Hemp Pizza Dough Recipe:
First i mix the Hemp Protein (ground from heirloom hemp seeds) with finely ground Whole Wheat in a 30/70 ratio
(30%hemp/70%WW) = Hemp Flour
All purpose flour (75%)
Hemp Flour (25%)
Water (77%)
Fresh Yeast (0.8% Total, 0.03% Poolish)
Salt (2%)
Honey (2%)
Oil (1.5%)
Poolish:
50% of the total flour by weight - with 100% of the hemp flour and balance all Purpose Flour
Water 1:1
Yeast 0.03% of poolish flour weight (or water weight since they are both same)
Set overnight in kitchen @ 75F for 14hrs
You want to get the poolish just when there are a few bubbles popping on top.
Add remaining AP flour, water and remaining yeast to the poolish and mix till fully incorporated on slow for about 6-8 mins.
Add Honey and mix for 1min
Add salt and mix for 1 min
Add oil and mix for 1 min on slow
Go the Med High/High and Knead for 4-6 min
Remove bulk into an oiled tray, stretch and fold 4 times, flip over so the seams are underneath the dough and let rest for 1 hr.
Cut and form balls on an oiled surface
Let rise for 1.5hr -2hr if using same day, or ball and directly in the fridge (uncovered for first 2 hrs)
I get best results if using the balls next day i.e: after 24hrs in the fridge as the high hydration makes them easier to handle colder and the dough seems more workable, but the oven spring is best if used same day for some weird reason.
I bake mine in my WFO - on about 600f floor temp for 5min and finish at 650f for about 1 min.
Pics of the dough and my favourite pizza on it are below-
Pizza: Roasted Pumpkin on wild spinach, pine nuts, fresh Ricotta and a sprinkle of Sumak Spice.
