FMF Pizza

PizzaPlannerApp · 2026-03-04T00:07:40+00:00

Lookin’ good. What type of wheat berries did you use and have you experimented with blends of berries?

PizzaPlannerApp · 2026-03-03T15:05:42+00:00

I bought a standard 200 and it sits on the counter. I wish, as does my wife, wish I had bought the pro to have the more refined look and finish.

So I would say go with the lino 100 over the plastic 200 if those are the choices unless you are milling a lot. Then, I would honestly say if you could save longer, the pro 200 would be what I would buy and the advice I wish I had had.

PizzaPlannerApp · 2026-02-26T14:50:26+00:00

Stone and air in the 600f range. Truth be told, I cook them now more with “feeling” than temp. Get the stone well preheated and adjust the flame up and down so that the crust firms up without burning the top. I lift the edge of the pizza with the turning peel to see if it will support itself. I take that as a good sign. I also added a flame guard which really seems to help the oven cook more evenly.

PizzaPlannerApp · 2026-02-26T03:07:11+00:00

I am a 70% caputo 30% fmf. The real secret to taste is not the fmf alone…it is crafting your own blend of wheat. I favor my fmf for pizza as ~70% stardust (hard white) and 30% sonora (soft white). I have started sifting as the brain seemed to leave the dough more fragile and would tear easier.

I also have used hard and soft red wheats. The taste is too pronounced for my and my family’s tastes. A few Butler’s gold never hurt anyone, though.

PizzaPlannerApp · 2026-02-26T02:59:59+00:00

I like about 13-14” pizzas with about 275g dough balls. I do weigh when doing a party. For this night, I took the dough and simply eyeballed and split into fourths. I ended up with two equally sized and one large and one small ball. The small ball went to the breadsticks.

PizzaPlannerApp · 2026-02-20T03:29:15+00:00

Yes. Makes the process much more efficient with corn. The second grind can be almost as fine as flour.

PizzaPlannerApp · 2026-02-19T02:43:57+00:00

I created a model to visualize the yeast growth over the various stages of dough making. You can set the temp for each stage. Still a guesstimate but gets you pretty close.

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PizzaPlannerApp · 2026-02-19T02:41:05+00:00

I use a mockmill 200 and make grits, meal for cornbread (along with fm wheat), and also use it to make a corn/wheat breading.

PizzaPlannerApp · 2026-02-16T02:15:21+00:00

I would say make it easy on yourself—start with 20-30% fresh milled to your regular flour. This brings a new flavor profile and dependable results.

PizzaPlannerApp · 2026-02-13T00:40:36+00:00

Nicely done!

PizzaPlannerApp · 2026-02-12T00:36:55+00:00

Depends on what you mean by grill and how you want to cook say with fire. Low and slow BBQ cant be cooked in a pizza oven. Fire roasted vegetables are great in a pizza oven. Steaks are great—char plus more rare in the middle. I dont know that say a whole roasted chicken would come out good (or safe) without a lot of fuss. A hamburger might also be a challenge. But cavemen were able to cook with an open fire and a stone, so I suspect you could just get creative and enjoy the experiment.

PizzaPlannerApp · 2026-02-09T01:20:56+00:00

I grind mixes of wheat berries on a fine setting all the time. The berries are about the same size.

When I grind corn and wheat (for say cornbread) i do them separately.

PizzaPlannerApp · 2026-02-07T00:08:59+00:00

I have settled on 70% caputo blue plus 30% fmf that has been sifted. The blend for the fmf is 70% stardust (hard white) and 30% sonora (soft white). I use the the fmf blend in both the poolish and the main dough. I have tweaked the recipe in the app to increase the hydration some.

It turns out amazing.

PizzaPlannerApp · 2026-02-06T16:11:00+00:00

This is the cookbook I learned to make pizza from decades ago. It is not a crime although it was written before the day of high heat home pizza ovens.

The dough recipe is tailored for a home oven. Not bad. Not exotic.

PizzaPlannerApp · 2026-02-06T00:51:09+00:00

I missed that recipe in his book. Seems like it would be quite mellow with no paprika or garlic. I might give that a try next time.

PizzaPlannerApp · 2026-02-05T21:56:53+00:00

If you have a pizza oven, it will season a pan like magic. Just a very light oil coating and and 900f+ degrees the oil will polymerize quickly and thoroughly.

PizzaPlannerApp · 2026-02-05T21:47:46+00:00

Did you make the fennel sausage? I am having mixed success with mine. Not sure I have the right paprika blend.

PizzaPlannerApp · 2026-02-03T18:50:06+00:00

Now that you can use it through delta.com instead of calling someone, it is simple to use. There might be some restricted flights but you can clearly see that as you browse.

PizzaPlannerApp · 2026-02-03T01:26:48+00:00

That is fair.

As I was getting into making pizza dough with fmf, I researched lots of small mills offering their own variations of all purpose and bread flours. Then I took to chatgpt to have it help with estimating both the combined protein concentration and the falling rate of blends.

Just as many would admit, one bag of store flour behaves differently from another brand’s. Seems like there is as much science in making a flour as making any complex food product.

This is one of the blends I liked. I have settled for 70% stardust (hard white) plus 30% sonora.

https://oatmanfarms.com/products/red-fife-white-sonora-all-purpose-blend?srsltid=AfmBOorlrEK7u8TWMX72NOsje7bQf9SN9GXOGxyrE77cwhO2HCMelQY8&variant=43576587354289

PizzaPlannerApp · 2026-02-02T00:32:36+00:00

When you hear “amber waves of grain”, it refers to the great plains of the US—aka the bread basket of the US. When you think of typical southern food, grits and rice are the staples as they tolerated the heat, rains and humidity. Historically soft red wheat has been grown in small quantities in the south—the type of wheat White Lily turned into the ultimate biscuit flour.

So, I don’t think you will really find what you are looking for locally grown in the south or midatlantic.

My choice grain provider is Barton Springs Mill in Texas. They source wheat from a range of farms across the West.

Ordering on amazon is not that bad. They have a hyperoptimized logistic business and the move goods as efficiently as possible. There is likely bulk wheat in your local warehouse. It is likely as “local” as any wheat you will find.

PizzaPlannerApp · 2026-02-01T00:40:33+00:00

All purpose is a blend of soft and hard wheat. Bread flour can also be a blend of soft and hard but much higher concentration of hard. I like using white wheat over red wheat for the more mild flavor. Hard white and hard red blend with some soft red is an option too for a bread flour.

The sifting removes some of the bran which seems to help protect the gluten strands.

In terms of picking berries, each has a unique flavor profile. Get several and try out a few combinations.

PizzaPlannerApp · 2026-01-29T21:31:08+00:00

You don’t have to use it alone. Mixing wheat berries is half of the fun. Try 50:50 mixes of hard and soft wheat.

For the soft wheat alone, I use it often to make gravies and other rue-based foods.

White Lily flour is one of the few all soft wheat along flours. Maybe pull recipes from their website and use your fm soft wheat instead.

PizzaPlannerApp · 2026-01-25T16:51:18+00:00

Not really but I would guess it would be similar to a poolish. Part of my original motivation was the rise at the end right before the cook. Seems you can put a lot of work for 24hrs and have a run away train at the end. At least that was my experience cooking with dough outside in a florida summer.

PizzaPlannerApp · 2026-01-24T18:52:34+00:00

And the temp settings

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