Wholelmeal pizza base.... I'm struggling here people, pls help

[Zak33]

Sair and I really only use wholemeal flour for bread loaves and rolls.

But I am struggling in a big way with making pizza base.

Using a fairly robust pizza dough recipe, with a tad more yeast and salt ... the bugger still won't prove properly ..... after knocking it back, and rolling it out, it just wont... rise properly for the final bake.

I've tried cooking it for a bit and then adding the topping and it was more successful.

But to get the base crispy, the edges puffed up and the thin crust not doughy is doing my head in.

Help needed.....

[chrestomanci]

Wholemeal flour tends to be less strong than white, so I suspect that is your problem. You need to make sure you are using the strongest flour you can find. I would also consider mixing 50:50 with very strong white bread flour.

Also remember that the salt you are adding will tend to slow down the yeast. If you leave it out entirely then the dough will rise by a huge amount and then collapse (and also taste funny). But you might consider reducing the amount of salt.

I have also experimented in the past with using Vitamin C as a flour improver. I found that if I took one 500mg tablet and crushed it into the mixture it helped the dough rise and maintain volume after it was knocked back. The orange flavor from the tablet was not noticeable in the final pizza.

[duc]

Adding a teaspoon of sugar will provide some fuel for the yeast.

[Zak33]

not thought of either of those things... good idea's both

Vit C is available with no orange flavour.. but I think you knew that and were teasing

And a little extra sugar will help... good point.

Less salt.. I'd not thought of that at all....

right.. I'll try again .

Cheers guys

[adder]

Whats your recipe?

Anyone how to make the base restaurant quality?

I've tried so many recipes and searched online but I can never get the base to be that of take-ways.

[Consfearacy]

When I was working the pizza section at the restaurant i work at, we went for the 50:50 mix with the flour when making wholemeal style base. when mixing down the yeast, mix it in a mixture of lukewarm water and milk to a ratio of 3:1 and also add the sugar. Also be sure to use what is called 00 (zero,zero) flour for the white and use the wholemeal of your choice. nake sure the water is not hot as this will kill off the effects of the yeast.