Sourdough Brown Pizza 100% whole wheat flour

[@KitchenOfTheOpera]

I bake with wholegrain freshly ground flour and find there are some things you can do to get stretch. First, select a grain that is high in protein. I can get hard spring wheat here in Canada that has 15% protein and it really has great baking qualities. I grind it fresh for maximum vitamin and mineral content and of course it has all that fiber. For pizza dough, letting it sit in the fridge a few days softens the fiber and makes a really pleasant texture. Your pizza looks amazing and I'm interested to learn more of your techniques. Thanks for sharing!

[@xmas4203]

Your whole wheat pizza looks much better than when I tried it. My brain couldn't get used to a pizza tasting like wheat bread. So I never tried it again. But my whole wheat sourdough bread was good. Great video, Massimo.

[@desislavapetroff6510]

Thank you. I was always scared not to waste the whole flour, but next pizza in my home oven will be whole grain!!! Grazie 😅❤

[@jackpast]

I’ve done 30% whole wheat pizzas but never 100%! Bravo!

[@Johnny-xh6lr]

I really liked this! I will try it ! Thank mate

[@RobotRangerGuy]

Thank you, I will try this next when I get flour.

[@antoniiocaluso1071]

I have learned, here in SW FL, USA, that the water-softener WELL water is killing my WW-bread. I think its the residual salt from the softener. Ughhhh.... The rise is very-low! :-( I think using DISTILLED* water is important, no matter where in the world one bakes! *rain water, or here, the water that comes out of the air conditioner. Also, I work on a granite slab (no stick!). Americans are always remodeling their kitchens (crazy, I know) and there's always stone kitchen counters thrown away (only in America! :-)))) Thank you for this excellent lesson, Maestro!!

[@HasnaouiKarima]

This is amazing my guy 👏

[@markvincentbauzon4849]

I tried making my very first attempt to do sourdough croissants yesterday using 100% whole wheat flour, likewise, mainly because the recipe called for an all-milk hydration & no water at all. So, i thought it would be great using 100% whole wheat instead. 'coz whole wheat flour has rather week gluten. But, i've also done 100% whole wheat sandwich loaf before using all milk hydration as well. Unfortunately, my croissants yesterday was a failure. I think wholewheat flour needs a little help from industrial-grade yeast, probably a tiny pinch per kilo of flour would do, just to give the dough a little more push towards the end of its proofing stage...

[@jayagopi1]

Interesting. You're using 50 g of sourdough. Where to get that starting dough ? Is it possible to make it somehow ? Thanks for the recipe 👍😊

[@massimonocerino]

If you don't have sourdough starter still can make with dry or fresh yest

[@robertfarrell3175]

Can you add just a little whole meal flour to your regular pizza dough? 🍕🍕🍕

[@massimonocerino]

Yes definitely

[@ssssssssssssssssunny]

How to make the starter?

[@massimonocerino]

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