The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Forkish Pizza with Levain

David Esq.'s picture
David Esq.

Forkish Pizza with Levain

This pizza took so long to make that I can't really remember with certainty whether I used a 50/50 blend of Caputo 00 flour and White Whole Wheat flour. I blogged about it here and said it was done with All Purpose flour.  I think that is probably accurate because I was writing about it several days ago when my memory was fresher.

Isand66's picture
Isand66

Looks great!  How did you like this formula?  I have been meaning to make it again for a while.

David Esq.'s picture
David Esq.

The dough let me make a super thin crust with a nice rim. But it was a little checker than I wanted. I have amother batch brewing with 50% 00 flour and 50% white whole wheat. I think if I qent 100% 00 it would be a very different pie. 

Isand66's picture
Isand66

I like to go about 10-11% whole wheat to Caputo.  I just ran out of Caputo and made a mish-mosh using whole wheat, AP, potato flour and what was left of the Caputo flour.  Will see how that turns out tonight.

dabrownman's picture
dabrownman

thicker NY style pizza this looks like the ticket.  Had to taste great.  Well Done and

Happy Baking

David Esq.'s picture
David Esq.

But the smaller ones made a paper thin base with a great rim. 

CAphyl's picture
CAphyl

David:  I am still searching for the perfect pizza crust and this looks close.  Congratulations.  Best,  Phyllis

David Esq.'s picture
David Esq.

I am still experimenting with what I want but I've been enjoying the journey!