Pizza doughs made with rye flour and ultragrain flours..what a mess in the beginning..lol 12/20/2011

The second dough ball that was 81% hydration and dark rye flour and the ultragrain flour was used in the formulation turned out okay. I don’t know why, but when I took the dough ball to market I reballed the dough ball. I don’t know if the reball had anything to do with how much the rim rose or if the texture of this pie would have been different. I really don’t know that much about using the types of flour I used in this formulation.

This pizza did have a wheat taste in the crust. I really liked the wheat taste. I think when I make this dough again I would add more salt in the formula, because to me the crust just didn’t seem salty enough. Maybe it just is my taste buds.
The dressing for this pizza were dressings of that’s a nice sicilian “kiss of garlic” and Roland’s extra strong Dijon Mustard mixed together. I just gently brushed that mixture on the skin. Capicola ham was cut and swiss cheese bought at market was grated for this pie. Also a blend of mozzarellas and grape tomatoes were added. Thanks dmcavanagh for helping me to decide what dressings for this pie!

I started a thread on pizza making.com about this topic:

"Should I throw this Lehmann dough out and started over again', if anyone is interested in reading it.

http://www.pizzamaking.com/forum/index.php/topic,16823.0.html

Norma