100% Whole grain pizza? Is this a joke?

[Acoma]

VR, tell mom you want fresh flour for Christmas, show her the thumbnail, and promise her one upon your return. I hope you have some personal time in Europe?

[Villa Roma]

Here's a few 100% whole grain pizzas from this weekend. I lowered the hydration to 95% and left the vitamin C out. No mixer was used, I just stirred the dough.

Villa Roma

[Acoma]

VR, your'e good...I mean great at pizzas. These are perfect. Don't forget about mom. I see your calling upon your return home.

[Frances]

This may be a dumb question, but with 100% hydration (or 95%) how do you shape the pizzas? I'm thinking it would be pretty difficult to shape a dough you can stir... And when? Your recepie calls for stiring every 3-4 hours on the second day, can you use it from that point, or should it stay in the fridge for another day?

Please keep posting on this thread, I love whole grain baking and your pizzas look so good!
Frances

[Villa Roma]

OK, here's another batch of whole grain pizza using the stir method of mixing. These 3 were 90% whole wheat and 10% rye. The last one is not whole grain but 90% Harvest King and 10% rye. I taped the mixing of the dough so when I get time, I'll post a link to it.

Villa Roma

[Villa Roma]

I made a video the last time I made whole grain pizza and posted it on the tube. The big difference is this pizza is made without a mixer. That's right, I used a screwdriver and a plastic bowl to mix this batch of whole grain pizza. I cut the business end off the screwdriver and rounded it over with a file. I did this just to prove that you don't need a big fancy mixer to make great pizza. The last pizza on the video is 90% Harvest King and 10% rye flour so this method works equally well with regular white flour.

The dough was 90% stone ground whole wheat and 10% stone ground rye flour but it was 100% delicious! I used 95% hydration which seems high but as you will see it was no problem.

The rye made the dough a little heavy but it adds some good flavor. You can use all whole wheat for a lighter pizza dough if you like.

(YouTube - Whole Grain Pizza and Bagels)

Here’s the recipe:

540 gm Gold Medal stone ground whole wheat flour (90%)
60 gm Hodgsons mills stone ground rye flour (10%)

270 gm cold water (47.5%)
270 gm cold milk (47.5%)

12 gm honey (2%)
12 gm salt (2%)
12 gm olive oil (2%)
3/32 tsp IDY (1/64 tsp per 100 gm)
Vitamin C

Villa Roma

[Villa Roma]

Here's a pizza made with 90% GM all purpose flour and 10% whole grain rye. You don't need high gluten flour to make great pizza. Also check out the 100% whole grain bagels. Start your morning off right with whole grains! The last pizza is 100% whole grain, All courtesy of the LBE.

Villa Roma

[Ken524]

We tried Villa Roma's whole wheat pizza last night, and it was GOOD! Villa Roma has an updated WW dough recipe that he posted in the photo gallery. The recipe is hard to find so here is the link:
PhotoPlog - Pizza

The dough has really high hydration; it's right on the line between batter and dough. After flouring my hands, it shaped very nicely into 12 inch pies. It baked up beautifully.

Pie #1 is pepperoni, mushrooms, fresh basil & fresh tomato.
Pie #2 is leftover taco beef, chedder/mozz cheese, onions & pineapple.

YUMMY!

[Villa Roma]

Ken...Good looking pizzas.

Here's one from my last batch. I used 100% GM stone ground WW flour.

Villa Roma