Tonight's pizza

[deb415611]

I decided to try a whole wheat pizza.  Used pretty similar recipe and procedure as here http://www.pizzamaking.com/forum/index.php/topic,19517.0.html  but substituted 25% KA white whole wheat for some of the KASL.  I did add a little more water so upped the hydration slightly, stupidly I did not measure....   I was pretty happy with it but want to see how much I can up the www and be happy.  

first one spinach, red pepper, cherry tomato, fresh mozz and a little dry mozz
second - pepperoni & cherry tomato, part-skim mozz

[norma427]

Deb,

Your two pizzas that are part whole wheat look very tasty.  You sure had nice oven spring.

Norma

[Pete-zza]

Deb,

I agree with Norma. Very nice job.

Peter

[TXCraig1]

Beautiful pies. Great looking pepperoni - Vermont?

[deb415611]

thanks Norma, Peter, Craig

Beautiful pies. Great looking pepperoni - Vermont?

Yes

[dellavecchia]

Fantastic pizza Deb. Your crumb structure is spot on. Vermont pepperoni is becoming the defacto condiment on PM.com - maybe they should sponsor us!

John

[johnnydoubleu]

Pie looks yummy, though I don't really consider using KA white whole wheat a challenge -- it is designed to perform like a conventional flour and mostly does, without any recipe mods. It also has been refined to a degree that puts in a different category than true whole grain flour.

If you want to use "complete" whole grain in your pizza dough, spelt and kamut are far superior to whole wheat, IMO. I would avoid rye as it makes for a mighty sticky dough.

"Besan" (chickpea flour), in very small percentages, also has some interesting effects in dough (makes the crumb more tender -- has no gluten).

[cornicione54]

Nice looking pie!

[johnnydoubleu]

 

[deb415611]

Pie looks yummy, though I don't really consider using KA white whole wheat a challenge -- it is designed to perform like a conventional flour and mostly does, without any recipe mods. It also has been refined to a degree that puts in a different category than true whole grain flour.

If you want to use "complete" whole grain in your pizza dough, spelt and kamut are far superior to whole wheat, IMO. I would avoid rye as it makes for a mighty sticky dough.

"Besan" (chickpea flour), in very small percentages, also has some interesting effects in dough (makes the crumb more tender -- has no gluten).

thanks johnny

King Arthur white whole wheat is not a refined flour.  It is made with a different type of wheat.......  white wheat instead of the red wheat that traditional whole wheat flour is made with.   The white wheat is lighter colored and milder tasting.

I have never used spelt & kamut and will have to look at them for future use.

[deb415611]

thanks dellavechia & cornicione

[johnnydoubleu]

Deb, the white whole wheat from KA is as finely milled as their bread flour right? A typical whole wheat is at least somewhat more coarse, no? That was the "refinement" I was referring to. But perhaps I should be more open to this stuff after all. I seem to have been under the impression it was more of a gimmick than it actually is. I have not used it for some time. I like the flecks of color that conventional whole wheat gives rustic doughs and to a lesser extent the slight bitterness it adds.

[deb415611]

Deb, the white whole wheat from KA is as finely milled as their bread flour right? A typical whole wheat is at least somewhat more coarse, no? That was the "refinement" I was referring to. But perhaps I should be more open to this stuff after all. I seem to have been under the impression it was more of a gimmick than it actually is. I have not used it for some time. I like the flecks of color that conventional whole wheat gives rustic doughs and to a lesser extent the slight bitterness it adds.

it is finer than the traditional whole wheat   
when I think refined I think of flour that has had it's bran and germ removed

[barryvabeach]

I mostly use home ground flour, so I can't say for sure whether some manufacturers mill the white more finely than the red, but I would not think so.  In general, the white behaves very much like the red, and when home ground, has the same nutritional content as red, just a different color and more bland in taste.  I usually mix them - right now 60% white 40% red,  but it is definitely a personal issue as to what mix of the two tastes best. This is a post on a bread forum on a test of red versus white flour in a bread containing 50% wheat flour which showed no difference in the amount of rise, though of course a taste difference.  http://www.thefreshloaf.com/node/6985/wheat-red-vs-white-spring-vs-winter

[deb415611]

thanks Barry, that's a great writeup

[atom]

Deb, the white whole wheat from KA is as finely milled as their bread flour right? A typical whole wheat is at least somewhat more coarse, no? That was the "refinement" I was referring to. But perhaps I should be more open to this stuff after all. I seem to have been under the impression it was more of a gimmick than it actually is. I have not used it for some time. I like the flecks of color that conventional whole wheat gives rustic doughs and to a lesser extent the slight bitterness it adds.

No, the added fiber skyrockets the absorption rate. It behaves entirely different, and is more prone to tearing. I actually think regular whole wheat is a closer substitute, regardless of color.