Tuesday, April 14, 2009

Q and A: Whole Wheat

So I was asked about whether you can use whole wheat flour in the pizza recipe from yesterday.

Ah the issue of WW. I too prefer using WW flour whenever possible, but if you want pizza to have the great light flaky crust and the wonderful texture, you have to use bread flour. The extra gluten in the flour helps give it that great elasticity. You could experiment with adding a little, but you won't likely get the same results.

My goal it to reproduce restaurant quality at home and this recipe has done me well. I can give you another one that is simpler that does ok with WW, but its not the same flavor in the end.

Here is another recipe for pizza that will work ok with WW, It won't have that same great lightness and crunchiness that the No-Knead does, but it is MUCH better than anything store bought.

1 packet yeast
6 Tbs warm water (about 100 Deg)
pinch sugar

6 Tbs milk
2 Tbs EVOO
1 Tbs corn meal
about 2 cups flour (i suggest not using more than about 50/50 WW, unless you like crackers)

Dissolve the yeast in water with the sugar, let stand about 10 min until frothy
In large bowl, mix milk, EVOO, corn meal and salt, add the yeast.
Mix in the WW flour, then the white flour until the dough comes together and is no longer sticky
Let rise at least 30 min (I usually prep the the toppings and by the time I'm done the dough is ready)

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