It might be similar to making corn bread, since corn dough on its own dosan't have that elasticity and stretchiness, you have to add all purpose so you can knead it.
70% hydration (water) in the dough recipe but 75% of the flour in it is a strong all purpose (King Arthur/Hecker's/Trader Joe' AP all work) and the other 25% is whole wheat flour.
All the stretching and folding isn't necessary if you're leaving the dough to ferment in the fridge overnight. It will autolyze and develop the gluten on it's own. Stretching and folding a long ferment is a lot of work for very little difference in the end result. And for goodness sake include shots of how to cook it! I wanna see how the dough bakes up!
0:49 I don't think people get the implications of the fact passingly mentioned here: Dan's right. White flours don't exist on a mass scale until the late 19th century even in the most industrialized countries. That means pizza napoletana was made with whole or semi-whole wheat (at most) before that time. And, in fact, strong North American white "Manitoba" flour doesn't come to Napoli until after WWII. According to Mauro Caputo himself, 00 flour doesn't exist until the "60s or 70s". So the AVPN rules of "authentic" pizza napoletana are incoherent at the basic level of a fundamental ingredient: flour.
Hey! This can vary but, generally, overnight can be 7 to 10 hours! You can follow all the steps on the recipe link here: ooni.com/blogs/recipes/whole-wheat-pizza-dough Enjoy! 🍕🔥
Hey there! Dan did not mention the hydration % in this video, but here is a link to the exact recipe he used: ooni.com/blogs/recipes/whole-wheat-pizza-dough 😎
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25% is not whole
How is this whole wheat if you add all purpose flour also?
It might be similar to making corn bread, since corn dough on its own dosan't have that elasticity and stretchiness, you have to add all purpose so you can knead it.
70% hydration (water) in the dough recipe but 75% of the flour in it is a strong all purpose (King Arthur/Hecker's/Trader Joe' AP all work) and the other 25% is whole wheat flour.
All the stretching and folding isn't necessary if you're leaving the dough to ferment in the fridge overnight. It will autolyze and develop the gluten on it's own. Stretching and folding a long ferment is a lot of work for very little difference in the end result. And for goodness sake include shots of how to cook it! I wanna see how the dough bakes up!
Thanks for your feedback, Michael! We'll pass it on.
0:49 I don't think people get the implications of the fact passingly mentioned here:
Dan's right. White flours don't exist on a mass scale until the late 19th century even in the most industrialized countries. That means pizza napoletana was made with whole or semi-whole wheat (at most) before that time.
And, in fact, strong North American white "Manitoba" flour doesn't come to Napoli until after WWII. According to Mauro Caputo himself, 00 flour doesn't exist until the "60s or 70s".
So the AVPN rules of "authentic" pizza napoletana are incoherent at the basic level of a fundamental ingredient: flour.
I have been using Dan's high temp sourdough recipe from his book in my Karu 16. The pizzas have been looking and tasting amazing!
We're so glad the recipe has been working for you! 🔥
he says over night, it means how many hours ? can you share timeline of steps too please
Hey! This can vary but, generally, overnight can be 7 to 10 hours! You can follow all the steps on the recipe link here: ooni.com/blogs/recipes/whole-wheat-pizza-dough
Enjoy! 🍕🔥
There is an error in the written recipe link on Ooni’s website. It should be 3 cups white flour and 2 cups whole wheat.
Edit. 6 cups white, 2 cups whole wheat.
Hi! Thanks for your feedback. We'll look into this and implement any necessary changes. Thank you!
Did you mention the hydration % or I missed it ?
Hey there! Dan did not mention the hydration % in this video, but here is a link to the exact recipe he used: ooni.com/blogs/recipes/whole-wheat-pizza-dough 😎
Not entirely whole wheat