I’ve started adding more and more whole wheat flour to my dough so that I don’t feel as guilty when indulging on the ‘za. This is 50% KA whole wheat and 50% KA Organic bread flour and was cold-proofed in the fridge for 18 hours with added honey to help balance out the whole wheat-ness. This was way thicker than I usually go but sometimes one needs a thick comforting pie. I parbake the crust while the oven pre-heats and it works better than preheating for me. 500F then quick broil to finish. Also, I need a pizza oven lol
1 cup Whole wheat flour
1 cup Bread flour
1 cup Water
1 tablespoon Honey
2 tablespoons Olive Oil
1.5 teasoon salt
2 teaspoon yeast
1/2 teaspoon diastatic barley malt
1/2 teaspoon fresh lemon juice
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8oz Whole Milk Mozzarella
Rao’s Vodka Sauce
basil
by grunspiel