Comments on: A More Whole Wheat Sourdough Pizza Dough

By: Jason Conlon

Jason Conlon — Thu, 11 May 2023 17:18:28 +0000

How does the pizza change if you approach 100% whole wheat? I’m interested in the health benefits of fresh ground. I plan on using the finest grind on Mockmill and doing one sift. Anything I should adjust? Thanks

By: San Dopp

San Dopp — Sun, 08 Jan 2023 02:07:25 +0000

Hi Maurizio. I’m going to try this recipe soon. I’m wondering if using KA whole wheat pastry flour along with 00 white flour is advisable. I have reg ww flour also if you don’t think the ww pastry flour is a good idea
Thanks

By: Kathi Child

Kathi Child — Mon, 04 Apr 2022 20:15:00 +0000

Maurizio, This is a very nice pizza crust! I made it with King Arthur 00 Pizza Flour and freshly milled Yecora Roja (from Barton Springs Mill). I was amazed at the extensibility – as I took it out of the fridge, it seemed heavy and stiff. Two hours in the Brod & Taylor and it was transformed. Made it in my wood-fired oven – temp around 600 – it was starting to rain, so I rushed it a bit. Really nice taste and such an easy recipe to follow. Thanks!

By: Maurizio Leo

Maurizio Leo — Fri, 17 Dec 2021 15:01:17 +0000

In reply to Janet Wolbarst. Amazing. It's hard for me to find good firewood. I've been ordering from Cutting Edge Firewood, which is incredible quality, but very expensive... Here in NM there are mostly soft wood species, so I'm still searching for local wood! Hoping to do some pizza this weekend again

By: Janet Wolbarst

Janet Wolbarst — Wed, 15 Dec 2021 09:51:06 +0000

In reply to Maurizio Leo.

This past weekend we got the oven up to 900 degrees! It was too hot for all pizza doughs we used and I can’t wait for the saputo stones, hopefully by the end of next month. I’m good with the whole wheat, it was actually really good and will keep experimenting. I made extra pizzas, slightly underbaked for next time. I am now going to look for pumpernickel and black russian bread recipes.

Fun is what it’s about! I’m only using oak in the oven so far. You?

By: Maurizio Leo

Maurizio Leo — Wed, 15 Dec 2021 08:33:21 +0000

In reply to Janet Wolbarst. Thank you, Janet! Sorry to hear about your diagnosis! But yes, lots of wonderful whole grains to explore that'll be just as good, if not better. Yes, I think this dough would work really well in the FF oven! I just love the oven so far. I've been playing with pizza, of course, but am keen to also try bread and other food in there, too. I'm really excited for springtime Let me know how it goes and have fun!

By: Janet Wolbarst

Janet Wolbarst — Thu, 09 Dec 2021 12:59:21 +0000

Hi Maurizio, (Former SF, NM resident, now in Massachusetts). Congrats on your Fontana Mangiafuoco oven. I have the same and love it. Found this whole wheat pizza dough recipe and wondering if you would tweak it at all for the new oven? Got the oven and then diagnosed with pre-diabetes so going to try this out. Ugh, too much pizza and pasta, all has to change now. Going to give this a try but if you’ve got any new ideas for this recipe, let me know? Thanks!

By: Gina Wallace

Gina Wallace — Tue, 26 Oct 2021 22:36:52 +0000

So…my dear dad used to make homemade pizzas every friday my entire adult life. In honor of his and my mom’s anniversary today, (he’s been gone now for 10 years), I decided to make this recipe and use homemade alfredo sauce as well. It is about 95% whole wheat cuz I couldn’t find the white flour I KNOW i have around here somewhere. I’ll post pics on Instagram…but thanks M! I’ll let you know how they turn out.

By: Maurizio Leo

Maurizio Leo — Tue, 26 Oct 2021 18:29:44 +0000

In reply to Gina Wallace. Ahh, that's a great way to honor them, in my opinion! Food is the best memory Thanks Gina and enjoy them!

By: Maurizio Leo

Maurizio Leo — Sat, 14 Aug 2021 14:46:36 +0000

In reply to Clay. Glad they turned out well, Clay! Kamut would be a wonderful grain to go with for this dough. I remember having a pizza made from 100% Kamut out in Italy, it was fantastic. Thanks for reporting back and enjoy!