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 🇬🇧 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 I 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
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
by rainbowsaintreal