The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Forkish Pizza with Levain

October 24, 2014 - 12:30pm
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.

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Isand66's picture
Isand66
Oct 25 2014 - 5:12am

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.
Oct 25 2014 - 5:15pm

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
Oct 26 2014 - 5:21am

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
Oct 25 2014 - 7:50am

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

Happy Baking

David Esq.'s picture
David Esq.
Oct 25 2014 - 5:16pm

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

CAphyl's picture
CAphyl
Oct 25 2014 - 9:53am

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

David Esq.'s picture
David Esq.
Oct 25 2014 - 5:18pm

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