Whole Wheat Pizza and refrigerating/freezing.
I've been using the Peter R's recipe in this site for pizza & I make it three times a week, every two weeks for work. I'm a "lunch lady" and it's a godsend that recipe.
I'm thinking of switching to whole wheat flour because of costs but I am wondering if the dough while behave the same and if I have to change the amount of flour used.
So here are the questions:
1. Can the dough be frozen and thawed?
2. Do I use 5cups of AP flour or half it with wheat?
3. Do I have to add extra gluten to it to get it to rise better?
4. Will it be just as chewy?
Thanks! I work in a setting where the kids spend most of the day, so if I get to put whole grains in their bellies, the parents will thank me even more & my boss will thank me for switching to cheaper flour yet healthier pizza.
I use a similar recipe for my pizza dough and it does freeze well. Just thaw and let rise. I use 2.5 cups of Bread flour and 2.5 cups of whole wheat flour. Due to the added whole wheat, I use at least a 1/2 cup more water. I like my pizza dough very high in hydration so use whatever you are comfortable working with. You will have to increase the water for sure though. The crust turns out very nice and chewy. Just try it out and make adjustments if needed, but those tips should lead you in the right direction. More info on my whole wheat pizza dough here:
http://www.thefreshloaf.com/node/38127/stone-ground-whole-wheat-margherita-pizza
John
Thanks!
I just made two doughs with 3cups of AP and 2cups of W.W.flour.
I'm going to try them. I also used honey instead of sugar and olive oil. I made one for my family and one for the coworkers since they know their kids' taste.
Thanks, John!
Edit: I'm letting it rise for about 5hrs tops since it's for dinner. :)
I would suggest you keep your olive oil in the recipe but the honey is a good substitute that I also do most of the time.
Per John's comment you will need to add more water to compensate for the WW flour which is generally more thirsty.
Are you doing an overnight bulk fermentation of the dough to develop more flavor? If not, I highly recommend this as it will really make a difference.
Look forward to hearing how it comes out.