The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Thoughts on whole wheat flour pizza

jr07's picture
jr07

Thoughts on whole wheat flour pizza

hi all

i recently purchased some bread flour 75 from carolina ground and tried making my sourdough pizzas with it. its made from hard red winter wheat. I had to increase the hydration from 65 to 75 to get the same texture. i have learned it absorbs more water.

i use 18% starter in my dough and ferment same day at room temp.

fermentation works great and the doughs open up beautifully 

i have found the pizzas to be terribly chewy though.  what could be the cause? 

j

kraylus's picture
kraylus

cook em at a higher temp. I find the only way to get the whole wheat pies to crisp the same as white flour is to reach brick oven temps.

jr07's picture
jr07

I have a wood burning oven and tried cooking at 900 deg. Same chewyness