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Old 01-22-2008, 03:11 PM   #11
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Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,570
before I got onto making my pizza crusts with this no knead recipe, I used my bread machine and used 2 cups whole wheat bread flour, 1 cup white flour and 1 cup semolina flour, I really liked that combo

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Old 01-24-2008, 05:38 PM   #12
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Join Date: Jul 2006
Location: N.E. Ohio
Posts: 836
When I lived in Tucson Az in the early 80's there was a pizza place named Tassions or Tessions that had a honey whole wheat pizza that was next to none. It was the best pizza dough I have ever had.

When I first made the acquaintance of this pizza place it was in a small adobe or brick house almost too small to hold the oven. Eat in was a picnic table out back behind a privacy fence. They sold great pizza and cheap beer, nothing else. And they sold the pizza as fast as they could make it.

The owners then moved to a new facility with real inside seating, a real kitchen and employees and the pizza was never the same.

Every once in a while I try to recreate their dough, if I'm successful I'll let you know.

Don't hold your breath.

Unless you have a specific health issue I wouldn't completely avoid all purpose flour. What I've heard most recently is the unhealthy flours are the bleached and bromated flours, not the unbleached natural flours.

Plus I don't know how well a 100% whole wheat dough would hold together without at least a touch of white thrown in. ?


I mean whole wheat all purpose, not whole wheat bread flour.

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Old 01-31-2008, 09:38 AM   #13
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Join Date: Jun 2006
Location: prato, near florence, Italy
Posts: 113
Hi, I give my version for pizza dough!

Ingredients: 1/2 kg white flour OO, 25 gr baking powder, water, olive oil, salt

Preparation: First of all melt the baking powder or the fresh yalt with a bit of warm water, and when it's completely melt, drop the flour and mix with your hands. Then add the olive oil: take a glass and measure 2 fingers (it's about 3 cm from the bottom). Work the mixture with your hands and at the end when you realise the mixture is soft and not too dry, add a pinch of salt. Let it double its size in a warm place, placing it into a bowl, covered with some plastic.
It's now ready for preparing your pizzas! You can also find it on my web site!

Have a good pizza,
Simona :-)

Would you like to have a look to my kitchen?
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