Pizza Three Firsts

Toast
sparkfan on 20 Mar 2025 at 08:38
pizza

First pizza of the season

First time using whole wheat pizza flour. Never used the flour before and decided to mix it with 33% strong white flour. Next I'll go 100% WW.

First time kneading with Famag Grilletta IM 5S

2/3 WW pizza flour, 1/3 strong white flour, 30% LM, 80% overall hydration, overnight fermentation in the fridge

Curly kale pesto (curly kale, roasted cashews and sunflower seeds, salt, pepper, a touch of garlic, olive oil, water), mozzarella, bacon, oregano.

 

beautiful crust!

I love cashews, second to pistachio! Creamy and sweet

I found the flour interesting. Looking at the crumb, seems like high extraction flour. I wonder if atta flour would behave anything close to that

Jay

Thanks Jay! The color of the flour is like any other WW flour. The difference is the W value (280) and probably the P/L value (which I don't know). The pretty light crumb color is because of the light  (lunch time, finally a very sunny day) and partially my post processing.

The pizza looks delicious. What did you cook it in? I'm guessing a pizza oven due to the much desired leoparding on the crust. Very nice result.

Gavin

Thanks Gavin. I have an Ooni Koda 16. I always cook pizza in the Koda. Never managed to cook a decent Neapolitan pizza in the home oven at 250C. Always too dry.

Thanks Michael

Indeed, the dough consistency was pretty the same like white pizza flour. I was positive surprised. Looks like the miller did a pretty good job.

Beautiful result! This just about convinces me to buy an Ooni. I have an Anova Precision Oven that I bake New York style pizza in (has to have some olive oil in it), but would really prefer to get your kind of crust!

I have never regretted this purchase ;) The only downside: you have to bake the pizza outside. And at least my model (gas) needs a bit of gas (25-30min on highest flame) until it reaches 400-450C. Never tried if it reaches 400C when the outside temperature is below 10-15C. Ooni has now a few multi-fuel models (wood and gas) and a door. Maybe with wood you get faster higher temperatures. Gas is for me just much more convenient.

Interesting. At the time I bought mine they didn't have so many models. Or at least I was not aware of. When it comes to electric pizza ovens there is also Effeuno, which has also pretty good reviews and I think it costs less than Ooni.

It only came out last year.  I have the same model as you.  I was just saying to myself I need to take mine out of the garage and start making pizza.  I will be interested to hear how you like a 100% whole wheat pizza.  I mill most of my own flour now but I do like to use Caputo 00 for pizza.  I have yet to try using FMF for the main flour in pizza.  Will definitely be trying it this spring/summer.  I just need to finish my weight loss first :).

Mine is pretty sure not suitable for bread. Tried once ciabatta and I burned it pretty badly. Too much heat in the back, not enough in the front. You have to rotate it all the time like a pizza. Temp. control is also not so easy. Imo an oven for bread should be also higher than the Ooni Koda 16. Maybe other models are high enough and have a better temp. control for bread.