Wholewheat pizza?

Started by Jr07, May 09, 2022, 07:17:18 PM

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Jr07

Anybody out there successfully making pizzas with 100% wholewheat? Perhaps a smart Move for flavor purposes but difficult  to achieve the right gluten development for working with?
Thanks

Yael

I don't have any link at hand but I think you can find many threads about it in the forum.
"Learn the rules like a pro so you can break them like an artist" - Pablo Picasso

barryvabeach

Yes,  I have been making 100% whole wheat  ( home milled ) for many years.   Not hard to achieve gluten development, but you won't get the same puffy rim you will get with BF or AP flour.
Current Ovens  -  Qube 16, BS, Halo Versa 16
Mixers .  Famag IM-5S,  Bosch Compact, Electrolux ( ANK
Mills - Retsel, Lee .

FoodSim

Search for Ultragrain on this forum if you want a whole wheat flour that performs like a refined flour, and if you can find it. It isn't as easy to obtain as it once was. I started the following thread, but there are others:

https://www.pizzamaking.com/forum/index.php?topic=6290.0

As for using a more typical whole wheat flour, I would think you can find many dough formulas that don't employ any special flour or radical methods. Speaking of radical methods, you might consider using a lipase inhibitor to prevent the oils in the wheat germ from breaking down. That at least helps with the flavor.
The yeast flies south in November.

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