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Author Topic: "Healthier" pizza?  (Read 526 times)

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Offline CDennis

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"Healthier" pizza?
« on: April 12, 2019, 11:16:17 AM »
Love my recipe.  Love the results.  So, of course it's time to experiment.

My recipe is pretty standard:
100% KA BF
57.5% water (pre heated to around 80F)
2.25% salt
2.75% sugar
1.25% EVOO
0.33% ADY (proofed for 10 min at 105F)
Cold fermented for 2 or 3 days depending on schedule.

Once I tried to make a 100% whole wheat version using the same ratios as above.  Crackers were more spongy than that disaster.

Today, I'm trying to sub in 10% whole wheat to see what happens.  I usually target 675 grams / 3 pies, so the math works out to be 67.5 g WW flour and 607.5 g KA BF.  Everything else is the same.

Anybody else play with WW flour?  Care to share results of your trials?
Any predictions on this one?  Surely it'll be better than the 100% WW version!

Offline nickyr

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Re: "Healthier" pizza?
« Reply #1 on: April 12, 2019, 12:49:49 PM »
Iíve done a couple doughs with like a quarter whole wheat flour or a fifth rye flour and they came out very wellónice flavor, texture seemed about the same. I usually use 2% oil. I know thatís supposed to make it more tender but I havenít tried with less so I donít know if itís necessary.

Good luck!

Offline pepmusholiv

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Re: "Healthier" pizza?
« Reply #2 on: April 12, 2019, 04:43:00 PM »
I've made several 100% whole white wheat pizzas using barryvabeach's recipe and flow at https://www.pizzamaking.com/forum/index.php?topic=47880.0
One 'healthy' aspect of these 100% WWW pizzas is that the drive to plow through slices shuts down a lot quicker than with AP/BF or such.  It's not because of any lack of taste, just something much more satiating.  You can get ground WWW at a lot of grocery stores these days; Prairie Gold is at the Walmarts around here, and King Arthur WWW at the Safeways.

There was one pizza that, if I remember correctly, was made with flour that I'd just ground (an unknown hard white wheat from a local buy-in-bulk place) that had a sort of nutty flavor that was especially good, but I haven't been able to recreate that (and my bench for grinding is now covered with seedlings for planting next month).  That pizza may have also been cooked at the higher temps that barryvabeach also recommends for WW - I'd been screwing around with using the broiler in my home oven to supper heat a 3/8" steel and failed to measure just how hot it got.

There are several other 100% WW recipes in the Specialty-Grains area of the forum.  I've tried a few of them, and the one linked above seemed to work out best for me.


« Last Edit: April 12, 2019, 04:46:04 PM by pepmusholiv »

Online andytiedye

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Re: "Healthier" pizza?
« Reply #3 on: April 12, 2019, 05:40:53 PM »
50% Prairie Gold, 50% KABF has worked for me.
Also 50% Kamut, 50% KABF

Online The Dough Doctor

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Re: "Healthier" pizza?
« Reply #4 on: April 12, 2019, 06:12:38 PM »
There has been much past discussion here on how to properly determine the dough absorption when using whole wheat flour.
Tom Lehmann/The Dough Doctor

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Offline Minolta Rokkor

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Re: "Healthier" pizza?
« Reply #5 on: April 12, 2019, 08:28:38 PM »
It's not really the fats that kill you, it's the processed  meat that does.

You're best off using unprocessed meat to be somewhat healthy.
Pizza is about balance, nothing more nothing less

Offline CDennis

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Re: "Healthier" pizza?
« Reply #6 on: April 15, 2019, 07:38:46 AM »
Whelp...I don't know why I even tried it, but now that I did, I'll never go back to 100% KA BF.  The 10% whole wheat (also KA brand) added a hint of a nutty flavor, beautiful "tinged" color, and did wonders for the texture.  I just whipped up a second dough batch this weekend for a Tuesday cook to validate my new "gold standard", and if confirmed, the recipe book will forever be changed.  I also lost two pounds but that may be an unrelated byproduct and have something to do with the six soccer games my boys enjoyed this weekend (soccer tourney).

My wife likes the char...here's a pic of the last two pieces...

C

Offline corkd

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Re: "Healthier" pizza?
« Reply #7 on: April 16, 2019, 08:03:29 AM »
Several forum members, myself included, have produced 100% whole wheat pizza crust using Villa Romaís formula. I havenít done it in a long time, but it was excellent- though the flavor was pretty aggressively whole wheat dominant. As for being ďhealthier,Ē given what many of us put on top to make our pizza taste good, I donít think in the big picture it really makes much difference.

Offline eshoremd

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Re: "Healthier" pizza?
« Reply #8 on: April 16, 2019, 08:33:42 AM »
Im new here and really have no clue what Im doing but Im learning.

I made this one Saturday

265g King Arthur whole wheat flour
132g King arthur Bread flour
230g water, 58%
8g sea salt
2g IDY
8g sugar
8g EVOO

Contadina pizza sauce
Ground venison
Harris Teeter low moisture 2% mozz

I thought it was good lol

Offline CDennis

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Re: "Healthier" pizza?
« Reply #9 on: April 17, 2019, 09:43:11 AM »
Im new here and really have no clue what Im doing but Im learning.

I made this one Saturday

265g King Arthur whole wheat flour
132g King arthur Bread flour
230g water, 58%
8g sea salt
2g IDY
8g sugar
8g EVOO

Contadina pizza sauce
Ground venison
Harris Teeter low moisture 2% mozz

I thought it was good lol

If it tasted good and you are enjoying the process, then "I'll have to go ahead and uhhh, disagree" with the no clue what you are doing comment.  I'm always experimenting and tweaking and if it works for you, then you win.  I liken it to buying a car, if you got what YOU THINK was a good price, that's all that matters.  Same with your pies.

One suggestion...look around (on this website, or elsewhere) and find a recipe for your own sauce.  I experimented with every packaged sauce and my pies took off when I started to make my own.

Finally, personally I'm thrilled with subbing in 10% WW flour.  Who knows what 5 or 50% might taste like, but that's a story for....tomorrow.

Out.

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Offline shakeys

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Re: "Healthier" pizza?
« Reply #10 on: April 28, 2019, 10:34:51 AM »
I tried using 100% whole wheat flour in making a pizza crust.  (I buy hard red wheat berries and grind them into flour.)  The recipe I used was as follows:
13 oz. whole wheat flour
5 1/2 oz. distilled water
1 tbsp. Fleischman's pizza crust yeast
1 tsp. salt
1 tsp. sugar
1 1/2 oz. olive oil
Mix and knead for 10 minutes everything but the olive oil.  After kneading the dough for 10 minutes, add the olive oil and knead another two minutes.  Let the dough rise until about double in size, knead back down, and roll out the dough.  Pre-baked the crust at 500 degrees for about five to ten minutes.
I liked the crust - it does have a "robust" flavor, but I can't say I like better than crust made with white flour.  It is just that the whole wheat is a bit healthier as it does not make for as rapid rise in blood glucose level as does white flour dough.

Offline eshoremd

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Re: "Healthier" pizza?
« Reply #11 on: April 28, 2019, 11:17:55 AM »
Looks great shakeys! I started going 100% whole wheat this week for my healthier pizza. I think its good but like you not as tasty as white.

What all you got on there?

Offline shakeys

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Re: "Healthier" pizza?
« Reply #12 on: April 28, 2019, 02:32:35 PM »
eshoremd: Thank you.  The toppings are Italian sausage and black olive - that is the short answer.
The long answer is my favorite pizza of all time was the Shakey's Italian sausage and black olive pizza I had many times back in the early/mid 1960's.  My fascination with trying to re-create that taste is what led me to join the Pizza Making Forum.
The best part of their pizza for my taste was the Italian sausage.  For the pizza I pictured, I used the recipe I posted in the topic "Shakey's Italian Sausage of yesteryear" under the category of "Pizza toppings."  (I have tried four variations on Rick's Italian sausage recipe.  I like all of them, but number 5 is the closest to Shakey's Italian sausage as I remember it.)  I posted the recipes for the sauce, dough, and cheese under the topic "Italian and black olive pizza, Shakey's style" under "General pizza making."  The exceptions for the pizza I pictured in this topic were, in addition to substituting whole wheat flour for white all purpose flour, a different blend of cheese.  For the pizza pictured, I shredded and mixed together 16 oz. of fresh Mozzarella, and 6 oz. of aged Asiago.  I like that combination better than the cheese mixture recipe I noted in "Italian and black olive pizza, Shakey's style."  I am not "there" yet in replicating the taste of Shakey's Italian sausage they served back in the 1960's, but am edging up on it.  I do not know what to do next to make the Italian sausage taste like Shakey's did, but I will persevere.
And I like what Minolta Rokkor said about processed versus unprocessed meat.  That is one reason I have a butcher coarse grind a couple of pounds of Boston Butt for me when I make Italian sausage.

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