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Whole What flour in Vera Pizza Napoletana - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Whole What flour in Vera Pizza Napoletana

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  • Whole What flour in Vera Pizza Napoletana

    Hey everyone,

    The wife & I have had our pizza oven up and running for a few weeks now, and we're quickly narrowing in on the "just right" pizza with the Central Milling "type 00" flour. This is the easy part.

    However, my wife has requested that I do "whole wheat" style pizzas for her, because she prefers the nuttier flavour of whole wheat flour. For a first attempt, I tried substituting half of the type 00 flour in the dough with whole wheat pastry flour, thinking that this would give a similar texture and workability -- boy was I wrong! The wife loves the flavour, but this dough is not NEARLY as easy to work with as that with pure type 00 flour. It turns out that the only way to work this is with a rolling pin, and it doesn't hold together nearly as well either, frequently tearing while I'm trying to get the peel underneath it.

    Has anyone had success with incorporating the whole wheat nuttiness into their pizza while keeping the workability of the original recipe?

  • #2
    Re: Whole What flour in Vera Pizza Napoletana

    50% is big for a pizza dough. I regularly do 10% just for a bit of extra flavor. Next time try 25-30% and adjust for taste and workability from there. You may also drop the 00 and use a bread flour. Hope that helps.

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