December 12, 2018 - 8:16am
Whole Wheat for Pizza crust?
I have a question, if using whole wheat for pizza crust do I need to cut 50/50 with white flour?
My late father would make bread with whole wheat but he said you had to cut it 50/50 with white flour or it wouldn't be good, is this true?
I love bread, any kind so been working with low carb ideas and thinking of adding whole wheat to help out flavor
Any thoughts?
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There is no need for white flour, either in bread or in pizza crust. I've been making both for decades, using 100% whole wheat every time.
Have you ever heard "One man's trash is another man's treasure"? Same with bread. 100% WW bread and 100% white bread both have different characteristics. Hybrids have some of both. IMO, I love well made 100%WW bread and pizza crust made with any variation of WW. Others don't. Your late father had his opinion on what he liked. So try a few variations and see what you like. Both flours can make excellent bread and excellent pizza crust.
As for low carb breads, whole wheat is high carb. Use the search for low carb breads and even under my posts. I have been working on a low carb loaf made with almond flour, psyllium and flax that might interest you. A surprise ingredient adds great flavor.
I have been making lower carb breads for awhile, just wondering if I added WW to the mix (say 1/4) to 2 cups Almond flour and VWG. I know the carbs would be higher but nowhere near reg flour type breads
I have found using VWG and a little bit of a starter/poolish to Almond flour has really kicked up the taste and texture
Again, I know the carb count is higher but I'm not doing low carb for health reasons other than maintaining weight control and so far even with slightly high crb rate I can stay with in 1 to 2 lbs and enjoy what I eat
I used commercial whole wheat flour and commercial bread flour when I first started baking my own bread and the mix worked fine. Now I'm milling my own flour and haven't used any commercial flour for any loaf or any pizza dough I've made and the taste is outstanding - far, far better than any mix of commercial products ever was. If you try home milling you'll probably be amazed by all the flavor fresh whole wheat has. As to carbs, it's my understanding that the increased fiber from the inclusion of bran slows their absorption. In fact whole wheat flour has less carbs cup for cup than all purpose flour.
It has been my experience that while you can make a fine 100% whole wheat pizza, it will generally taste better if you can cook it in a high heat environment- 600 F to 750 F is ideal - though to get that , you will need something other than a standard oven, and probably it will come out best in an oven designed to cook pizza.
I have an UUNI pizza oven that can hit 900+ so temp is not an issue. Just trying for the Holy Grail of pizza crust being lower carbs
I think every baker has their own twists and changes they make depending on their personal preferences. I've always done all whole wheat flour and it turns out great! This is the recipe I've been using and have made about 8 pizzas this year. Keep us posted on how your pizza dough turns out.
Good luck!