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Cheese and a Vegan NP style pizza
#1
Made these two pies yesterday, wanted to try a mix of White Whole Wheat (15%) with BRM Organic AP (85%). Not enough White Whole Wheat flavor - next time I'll go 70/30 and bump up the water to 66%. Both flours are very thirsty. Finally found a good cheese mix that provides a nice stretch and flavor. The cheese I used is not normal for this style but I wanted to check it out along with the flour mix so this was mostly a test pizza - it was good!!!!

The other was a vegan pie for my wife, roasted sweet peppers, black olives, lots of caramelized white onions, Miyoko's Creamery Fresh Mozzarella and grated Violife Parmesan - both top shelf vegan cheeses! Arugula (or mustard greens - not sure which my wife grabbed from our garden) post bake!

Both pies cooked in ~60 seconds.

Also some flame roasted some peppers in my Ardore oven (everything was cooked at 900 degrees F).
Details below!!!

 
GramsOunces
Total Flour (100%)
322.54
11.38
1st Flour BRM Organic AP (85%)
274.16
9.67
2nd Flour TJ White WW (15%)
48.38
1.71
Water (63%)
203.20
7.17
Yeast (0.55%) IDY
1.77
0.06
Salt (2.7%)
8.71
0.31
Total Dough Weight with Residue  
536.23
18.92
Bowl Residue Specified  
.75%
Single Ball No Residue
266.12
9.39
Sauce TF = (0.0234)
75
2.65
Cheese TF = (0.0406)
130
4.59
Dough TF = (0.083)
Number Dough Balls = 2
Pizza Size = 12 inches
Date Mixed = 2019-05-15
Date Baked = 2019-05-16
NOTES:
NP pizza using 15% White Whole Wheat. Bob's Red Mill = BRM, TJ White = Trader Joe's White Whole Wheat. Hand mix/knead for 3 min. Then rest for 15 min. The mix in KA for 5 min. Each finished ball was 265 grams, and finished dough temp was 78 degrees F. Let is rest on the counter for 1 hour then CF for 24 hours.


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