Originally Posted by BucEyedPea:
I am fairly certain nearly all kinds used here are some form of wheat flour whether it's bleached white or not. Unless you're using buckwheat, maize or rye—you're talking wheat whether it is called all-purpose, self-rising or cake; whether it's processed or whole grain or not.
I use spelt which is an older strain of wheat but people with wheat allergies tolerate it well. It's lighter, digests easier and many pastries in Europe use it as it's lighter and rises better. Not sure about the gluten content. I read it's lower than what is commonly used but in some places I saw it higher.
I understand it's all wheat, but how it's processed will have a huge impact. Whole wheat flour - the reason it makes shitty bread is because the bran literally cuts the gluten strands, inhibiting gluten formation. You gotsta have good gluten formation for good pizza dough.
I'm Beas thinking since it was from Whole avoids, they might be doing healthier versions using whole wheat. [Reply]
Originally Posted by Fire Me Boy!:
I understand it's all wheat, but how it's processed will have a huge impact. Whole wheat flour - the reason it makes shitty bread is because the bran literally cuts the gluten strands, inhibiting gluten formation. You gotsta have good gluten formation for good pizza dough.
I'm Beas thinking since it was from Whole avoids, they might be doing healthier versions using whole wheat.
It didn't look whole wheat to me but I've had awesome whole wheat crusts, when I could still eat wheat and the same is true for homemade bread. I love those heavier peasant breads—what folks could survive on at one time. Their own pizza station didn't even sell pizza with whole grain crusts that I saw. Come to think of it, I think it was just more of an off white...but not really whole grain either. Going by memory. I'll take a look again. [Reply]
Here's a review of Whole Foods Pizza Dough. The package says white on it. (BTW, most natural markets or ones labeled "organic" still sell white flour products including French baguettes. It's white but it's still organic and usually unbleached. They even carry some white rice—like basmati.
Rating is 4.5 stars out of 5.
you're looking to save some time and money, but still want to enjoy a delicious pizza that tastes homemade, buying frozen pizza dough can be a great solution. Here I review Whole Foods Market Certified Organic White Pizza Dough, available in their freezer section.
Whole Foods Frozen Pizza Dough
Originally Posted by :
Whole Foods Market Certified Organic White Pizza Dough can be found in the freezer section of Whole Foods Market.
They also sell a whole wheat variety. A medium sized frozen ball of dough weighing in at one pound, it's small and easy to get home. And at only $1.99 it has the possibility to be a great time saver. While nothing can replace the taste and texture of homemade pizza dough, buying pre-made pizza dough can save hours of time and allow you to make pizza at home with just the bare minimum of advance planning.
Originally Posted by :
Plus, it's organic! All you need to do is defrost the dough in the refrigerator the night before and then bring it up to room temperature before you want to use it, which takes about 30 to 40 minutes.
"Just Shape, Top, and Bake."
Once the dough is at room temperature it should be about one and a half times the size it was as a frozen ball. As it says on the front of the bag, “Just shape, top, and bake.” There aren't really directions for how to shape or stretch it, but if you know how to stretch pizza dough then you'll do fine with this one. Stretching it out was actually fairly easy—the dough did not tear or overstretch and it wasn't too sticky. It did shrink back on itself a bit, making it difficult to get a very thin crust, but it's probably possible if you have more patience than I do.
Like any dough, it's important to stretch it on a well-floured surface and with floured hands. There's enough dough in the bag to make one medium-to-large pie—sufficient for two people—or one very hungry one.
