After testing a 100 % whole wheat doughover the past week, the adhd brain hits hard and my mission has been pizza everything, 100% wheat that was good 6.5/10 but very tight and hard to get to stretch to size, so I made a blend, I'm in the uk sk so used Alisons brand wholewheat flour 400g 80% and 100g 20% caputo nuvelo 0 flour, 1 g yeast, 15 g salt, 330 g cold water so a 66% hydration, 1/2 tbs extra virgin oil (Italian Tesco finest)
Kitchen aid dough hook and mix 8 minutes, add salt last and mix 1 min
Bulk proof 4 hours at room temp then balled and placed in fridge
Cold fermented over 3 days, 3 dough balls, and! used one each day after the 24 hour period,
Day by day the sourness and texture of the dough changed, absolutely amazing rich nutty taste and the health benefits of full fibre day 3 fir the win
Unold Luigi pizza oven (I love it) Cooked pizzas at 400 bottom, 430 top
Ones a tomato and basil with Spanish adora tomaties (very sweet)
And other is pesto n tomato basil base ham pineapple cracked black pepper
Next test is Tesco 00 flour v caputo pizzeria
Then I’ll do another wholewheat test but with a richer dared many malted flour for deep taste
Many a beer hydrated crust ????? Thoughts
by rainbowsaintreal