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Unbleached flour = whole wheat flour?

JEDI

JEDI

Lifer
i'm experimenting with making my own pizza dough from scratch.

so i went to walmart and got enriched bleached flour.

From this THREAD, people are saying white flour isnt that great and try whole wheat flour.

so i went back to walmart today and looked for whole grain flour. the only thing i can find is unbleached flour and corn meal.

so is unbleached flour = whole wheat flour?

and what do u think about substituting corn meal instead of flour for pizza dough?
 
no, they are different
you would have to go to a health food store or higher end grocery store, not walmart

don't fool with corn meal, it is different, unless you find a recipe
 
im betting that unbleached flour is part of the flour, not the whole flour, but unbleached. read about what whole grain means at wikipedia or something

as for corn meal for pizza dough. its been done. theres a small chain in NYC called Two Boots that is supposed to be like Louisiana/Italian (cuz they both look like boots) mesh and they make pizza with corn meal. it was ok but i wasnt impressed.
 
Originally posted by: FoBoT
no, they are different
you would have to go to a health food store or higher end grocery store, not walmart

don't fool with corn meal, it is different, unless you find a recipe
Click to expand...

QFT.

Corn meal is of a rougher consistency and far sweeter tasting, doesn't seem suitable for pizza IMHO.

Fern
 
The important thing in Pizza dough is the amount of protein in the flour.
That is what makes it nice and stretchy - almost rubbery.
So, cake flour will not work at all.
You can find high protein content in whole wheat and in ?bread? flour.
What ever you do, just look at the protein content on the nutrition label and remember more is better. You can also supplement it by adding Gluten.
Hodgson Mill, for example is one company that sells gluten.
You could theoretically make pizza dough with cake flour, if you just added gluten.

 
Originally posted by: JEDI
i'm experimenting with making my own pizza dough from scratch.

so i went to walmart and got enriched bleached flour.

From this THREAD, people are saying white flour isnt that great and try whole wheat flour.

so i went back to walmart today and looked for whole grain flour. the only thing i can find is unbleached flour and corn meal.

so is unbleached flour = whole wheat flour?

and what do u think about substituting corn meal instead of flour for pizza dough?
Click to expand...

Does it matter how healthy the dough is? I mean, afterall, you're making pizza :roll:
 
Whole wheat flour simply includes the bran from the wheat thus lowering gluten amongst other things. Try several flours to see what you like there is no "right" flour to use for pizza dough. Cornmeal is a bad choice IMO because it will give you a coarse grainy texture. I only use it to make the crust slide on the spatula. If you use hard flours with low gluten, you'll need to add some or add white flour. Don't buy cheap store brand flour.
 
Originally posted by: tw1164
use the corn meal on your pizza stone
Click to expand...

Yup - corn meal is used to help the pizza slide off the stone, pan or peel.

Unbleached flour is exactly the same as white, just not bleached. Whole wheat makes great pizza dough IMO, but I always mix in about 20-30% white flour (unbleached), I find it is easier to get a nice consistency this way.

Flour quality matters much too. Get your flour from a place that sells a lot of it. Oils in whole grain flours spoil (go rancid) fairly rapidly.
 
I mix a quarter cup of corn meal into my all-purpose flour/bread flour mix, when I make pizza... I like the flavor and texture it brings
 
I eat whole wheat bread exclusively but for pizza crust it's really better to use white flour. Bread machine flour is even better. You can find recipes for pizza dough that use some or all whole wheat flour, but I really prefer the taste white flour. I'm going to start experimenting with adding some whole wheat flour since it's healthier.
 
Originally posted by: krunchykrome
Originally posted by: JEDI
i'm experimenting with making my own pizza dough from scratch.

so i went to walmart and got enriched bleached flour.

From this THREAD, people are saying white flour isnt that great and try whole wheat flour.

so i went back to walmart today and looked for whole grain flour. the only thing i can find is unbleached flour and corn meal.

so is unbleached flour = whole wheat flour?

and what do u think about substituting corn meal instead of flour for pizza dough?
Click to expand...

Does it matter how healthy the dough is? I mean, afterall, you're making pizza :roll:
Click to expand...

Yep, whole wheat is alot better. And what's wrong with pizza? lots of veggies and tomato sauce.

Try a bulk food store for whole wheat flour.
 
One time when I made pizza I calculated the calories and was surprised to find that (using an old dough recipe) the flour had over twice as much calories as the cheese (and the sauce doesn't have much). I really don't think pizza is the healthiest of foods, but it doesn't stop me from making it twice a week.
 
Thin crust, part whole wheat pizza with modest amounts of cheese is a very decent meal.

American stylle pizza witha thick greasy crust and a deep layer of cheese, not so much.

I make my crust cracker thin, use lots of flavour, just enough skim milk mozza to hold it together. Not because it's healthier, I just like it that way.

Pizza as junk food is true if your perception of pizza is brought to you by a Hut.
 
There is a thread, probably archived by now, specifically about making your own pizza dough.

As for corn meal, there is a great recipe for breading chicken with it for those that have trouble tolerating wheat.
 
I've been making pizza every night for dinner, I've got the dough and the technique down pretty well. Here's my dough recipe.

2 cups flour (I use 1 cup AP, 1 cup wheat), plus 1 cup for kneading
1 cup warm water
1 package yeast (2 tsp)
1 tsp kosher salt
1 tsp sugar
1/2 tablespoon olive oil

If you like, you can knead oregano into the dough. I like this personally. This recipe can be halved and it makes a perfect two person pizza that way. I've been making a regular batch, kneading it, then keeping it in the fridge and pulling out what I need.

The other things you need are a pizza stone, a pizza peel (a flat sheet pan works great too), and some cornmeal.

Get your oven as hot as it can go (with the stone in it). Form your pizza crust, then dust your peel with cornmeal (don't be afraid to use more than you think you'll need, you don't want the pizza to stick. Transfer the pizza dough to the peel, then build your pizza. When your oven is hot, open it up and dusk the stone with corn meal. Transfer the pizza to the stone and cook. I find it usually takes less than 10 minutes for the pizza to be done.

Lots of people have pizza stones and aren't using them correctly. That method is how I get great pizza with a nice crispy crust.
 
I used to make my own pizza crust all the time, then I had to quit eating wheat products. A corn flour based pizza crust isn't terrible, but you'll never make a pizza crust anywhere near as flavorful and delicious as you would with bread machine flour.

Don't listen to the hippies, enjoy your good pizza.
 
Originally posted by: FoBoT
no, they are different
you would have to go to a health food store or higher end grocery store, not walmart

don't fool with corn meal, it is different, unless you find a recipe
Click to expand...

ive seen wal-mart carry a surprising variety of flour. i havent seen one yet that doesnt have whole wheat flour

but you wont be making any decent pizza if thats all you use, you need some of the white stuff for the gluten.

 
I use 50% high-gluten flour mixed with 50% whole wheat (or 66% high-gluten, 33% whole wheat)

cooked on a pizza stone, it's great!

Here's my recipe (for a bread machine -- "white dough" setting)
1C + 2T water, warmed in the micro
2T olive oil
1.5C high-gluten flour (or 2C)
1.5C whole-weat flour (or 1C)
1t sugar
1t salt (non-iodized)
2.5t active dry yeast

I usually split it in thirds for thin-crust, or in half for thick crust -- flattened out to about 12-14"

Pre-heat a pizza stone to 425-450 on the bottom rack; prepare your pizza w/whatever on a peel (board) dusted with corn meal, and just before sliding your pizza onto the stone, dust the stone lightly w/corn meal, too.
As soon as the pizza goes in, I turn the heat down to 375 -- essentially "off" -- since the oven is at ~450. 8-9 minutes later it's done!

My favorite combo: pepperoni, sliced jalapeno's, pineapple -- might sound odd, but it's awesome
 
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