Pizza Today - July 2022 - 23

Sprouted grain is another way
to add more whole wheat into
a dough. I was introduced to this
years ago, and it's still something that
I do not see much outside of bread.
Sprouted grain is when the whole
grains have been cleaned and then
soaked so that they sprout. This is
sold in bricks and is normally frozen
or refrigerated. The easiest way to incorporate
this into a dough is by mixing
it into the water so that it breaks
up. Sprouted grains have not been
ground, which adds a larger textural
component and adds to the mouthfeel
of a dough. I personally love the
flavor and aroma sprouted grain adds
to a dough. But again, I only use a
small percentage so as not to compromise
the gluten.
Another component that most
people just don't think about is that all
bags of flour are composed of multiple
types of wheat. There isn't just one
type of wheat out there and certain
types are geared towards different
flours. Pizza flours are mostly made
of hard red winter wheat and hard
red spring wheat. The other types are
softer and have lower gluten potential
which lends to things like cake, pastries,
cracker and all-purpose baking.
An easy dough formula to
introduce whole wheat into your
pizza - New York style or anything
cooked up to 650 degrees.
50 pounds high protein high gluten
00 flour
10 pounds Poolish made with type
1 flour (5 pounds flour, 5 pounds
water, .8 ounce Active dry yeast)
28 pounds water (60 percent total
hydration including starter)
4.4 ounces Active Dry Yeast
17.6 ounces fine sea salt
17.6 ounces dry malt
17.6 ounces olive oil
Here is the dough formula in
baker's percentage:
Flour 90 percent
Total water 60 percent
Poolish 20 percent
ADY yeast .5 percent
Salt 2 percent
Malt 2 percent
Oil 2 percent.
LAURA MEYER is Administrator &
Instructor, The International School of Pizza.
http://www.smrset.com http://www.smrset.com

Pizza Today - July 2022

Table of Contents for the Digital Edition of Pizza Today - July 2022

Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
On Deck
Knead to Know
Destination
Makeline Efficiency
Consistency Through Turnover
St. Louis Style Pizza
Summer Cocktails
Inflation Tactics
Rising Stars
Product Showcase
Pizza Today/Yellow Pages
The Marketplace
Reader's Resource
Expo Spotlight
Pizza Today - July 2022 - CT1
Pizza Today - July 2022 - CT2
Pizza Today - July 2022 - Cover1
Pizza Today - July 2022 - Cover2
Pizza Today - July 2022 - Commentary
Pizza Today - July 2022 - 4
Pizza Today - July 2022 - 5
Pizza Today - July 2022 - 6
Pizza Today - July 2022 - 7
Pizza Today - July 2022 - Digital
Pizza Today - July 2022 - 9
Pizza Today - July 2022 - Conversation
Pizza Today - July 2022 - 11
Pizza Today - July 2022 - Mike's Monthly Tip
Pizza Today - July 2022 - 13
Pizza Today - July 2022 - Man on the Street
Pizza Today - July 2022 - 15
Pizza Today - July 2022 - Building Blocks
Pizza Today - July 2022 - 17
Pizza Today - July 2022 - On Deck
Pizza Today - July 2022 - 19
Pizza Today - July 2022 - Knead to Know
Pizza Today - July 2022 - 21
Pizza Today - July 2022 - 22
Pizza Today - July 2022 - 23
Pizza Today - July 2022 - Destination
Pizza Today - July 2022 - 25
Pizza Today - July 2022 - Makeline Efficiency
Pizza Today - July 2022 - 27
Pizza Today - July 2022 - 28
Pizza Today - July 2022 - 29
Pizza Today - July 2022 - Consistency Through Turnover
Pizza Today - July 2022 - 31
Pizza Today - July 2022 - 32
Pizza Today - July 2022 - 33
Pizza Today - July 2022 - St. Louis Style Pizza
Pizza Today - July 2022 - 35
Pizza Today - July 2022 - 36
Pizza Today - July 2022 - 37
Pizza Today - July 2022 - Summer Cocktails
Pizza Today - July 2022 - 39
Pizza Today - July 2022 - Inflation Tactics
Pizza Today - July 2022 - 41
Pizza Today - July 2022 - Rising Stars
Pizza Today - July 2022 - 43
Pizza Today - July 2022 - 44
Pizza Today - July 2022 - 45
Pizza Today - July 2022 - 46
Pizza Today - July 2022 - 47
Pizza Today - July 2022 - 48
Pizza Today - July 2022 - 49
Pizza Today - July 2022 - Product Showcase
Pizza Today - July 2022 - 51
Pizza Today - July 2022 - Pizza Today/Yellow Pages
Pizza Today - July 2022 - 53
Pizza Today - July 2022 - 54
Pizza Today - July 2022 - 55
Pizza Today - July 2022 - 56
Pizza Today - July 2022 - The Marketplace
Pizza Today - July 2022 - 58
Pizza Today - July 2022 - 59
Pizza Today - July 2022 - 60
Pizza Today - July 2022 - 61
Pizza Today - July 2022 - 62
Pizza Today - July 2022 - 63
Pizza Today - July 2022 - 64
Pizza Today - July 2022 - Reader's Resource
Pizza Today - July 2022 - Expo Spotlight
Pizza Today - July 2022 - Cover3
Pizza Today - July 2022 - Cover4
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