Pizza

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stargazer4416

100% whole wheat pizza? (self.pizza)

submitted 1 year ago* (last edited 1 year ago) by witten to c/pizza

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Anyone have a good approach/recipe for 100% whole wheat pizza? I'm pretty experienced making pizza at home, but my usual pie is only 40% white whole wheat and 60% white bread flour. Now I'm trying to go to 100% whole wheat for health reasons, which I realize is a tall order for pizza.

The last time I tried this, I did a short knead and then a bunch of stretch and folds over a couple hours to develop more structure. Then I refrigerated for my usual 72 hours (because sourdough). But I think due to all the time at room temp with the stretches and folds, the dough got too active and was overproofed by the time I got to shaping the pie. And then it tore and was a big mess.

So any tips? Anyone else brave enough to try this? I'm not above adding gluten. Should I just lose the stretch and fold and knead longer so as not to get the starter too active? Alternatively, if this is just plain dumb, what's the highest percentage you can go with whole wheat on pizza before things get silly?

Current recipe for two pies:

562 grams white whole wheat flour
370 grams water
120 grams ripe sourdough starter
19 grams olive oil
11 grams fine salt
6 grams sugar

(It's vaguely NY style, in case that matters.)

EDIT: I posted an update on this.

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[–] stargazer4416 1 points 1 year ago (1 children)

I only experimented with adding wheat to my dough once, and then I only replaced 20% of my 00 flour. Since wheaty flour has a lot of 'sharp' elements of the grain, I read that it hindered the gluten to form tight networks. You already upped it to 40% so it seems, will try that as well.

[–] witten 1 points 1 year ago

Thanks for weighing in. (Heh.) Yeah, I've read that about the sharp elements in whole grain as well. But I make 100% whole wheat sandwich bread pretty successfully, so I figured why not pizza too?