Freekehlicious sent me some samples of the freekeh flour to experiment with in making pizzas.
I wanted to try the Freekeh flour to see what would happen, I didn’t think the Freekeh flour could be used alone without another flour. I mixed a higher hydration dough (74%) with 100.34 grams of GM Full Strength flour and 70 grams of the Freekeh flour. I thought the Freekeh flour might absorb more water. I guess it did, because the dough doesn’t feel too sticky. The dough was mixed with the flat beater only in my Kitchen Aid mixer. I also used 2.0% salt and ADY.
The dough did feel like it developed some gluten, but I don’t know if the dough developed enough gluten to make a pizza.
This is how the GM Full Strength/ Freekeh pizza turned out Tuesday. It was very tasty with a moist rim and had a much different taste than any other pizza I tasted before.
The dressings used for this pizza were apple wood smoked bacon that was baked in the deck oven, my regular sauce and cheese blend and also Vermont Smoked Pepperoni. The apple wood smoked bacon sure went well with the Vermont Smoked Pepperoni and the crust.
The dough was easy to open and I didn’t seem to have any problems with the dough at all.
If anyone is interested what can be done with the Freekeh flour this is the thread were I am experimenting with using the Freekah flour that was given samples to test.
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
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