The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Jill asks:

Hello Albert, I got your pizza dough recipe and I like it.
but the doctor has me on a high fiber diet.
Do you have a dough recipe that is
made with whole wheat and whole grain flour
without any white flour?

I would appreciate it very much! thank you so very kindly!

Sincerely Jill


Thanks, Jill. I do not personally know of one.

But the gurus at the Forum may have the answer.

Can anyone assist Jill?

thank you, very much.

albert
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[pizza]

Amy also requests a whole wheat pizza dough:

"Hi Albert

Pizzas are wonderful, now that we have a dough we all love. Do you have
any suggestions for whole wheat dough? Can this recipe be made with
whole wheat flour?

Amy"

To tell you the truth, I have not tried using whole grain flour.
I do know that whole grain flour must be hydrated to work properly.

So I cannot answer that question for you.

Good news for you, Amy and Jill, however. I do have an incredible resource for you:

When I recorded Legends of Pizza, Volume 1, with Peter Reinhart,
http://legendsofpizza.com,
he explained he was working on a new book about whole grain breads.
Peter is an expert on all types of dough. He is a master baker as well as a pizzaiolo.

His latest work has now been released. There is a section on using whole grain flour to create pizza dough.
Here is the link.
Whole Grain Breads: New Techniques, Extraordinary Flavor

When you try Peter's recipes, please let me know how you make out.

pizza on earth,

albert
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[dfandreatta]

All of the recipes I have ever seen for "whole wheat" dough involve substituting whole wheat flour for a portion of the regular flour.

I am not into the texture or flavor of whole wheat dough (I read one comment somewhere that too much whole wheat would overpower the flavor of the pizza), but if I were, I would experiment until I found a ratio that would suit me. You never know what you're going to come up with! I have done this with red wine, substituting some of the water, in the dough, and found a ratio that makes a really wonderful crust, but it took a couple of flops before I hit it. I just make a proportionally small recipe and bake the dough by itself so I don't skew a whole pizza.
_________________
"Papa Don"
Apollo Beach, Florida

[Ghaleon]

This is my whole wheat dough recipe:

2.5 cups whole wheat flour
7 oz warm water
2 tbsp soy flour
0.5 tsp. active dry yeast
1 tsp. salt
1 tsp. honey

Soften yeast in hot water. Let stand 5 minutes. Mix in rest of the ingredients. Knead for 10 minutes. Place dough in the refrigerator. Let rise overnight.

Take into account that a whole wheat crust will never be crisp, unlike white flour crust, no matter what you do. It will be chewey on the inside. That's an acquired taste, and it took me a while to get used to that. Since then I started making whole wheat crust most of the time.