A multigrain dough is a delicious variation of the classic pizza, offering a rich taste and unique texture. Perfect for those who want a more nutritious pizza that can be topped with a wide range of ingredients.
Knead coarsely, allowing the flours to absorb all the liquids, and let it autolyse for 1 hour in the fridge.
After an hour, add the yeast, malt, and water gradually while starting to knead.
Add the salt and finally the extra virgin olive oil, knead until the dough is smooth and elastic.
Transfer the dough to an oiled surface, fold it once, and let it rest for 1 hour covered with a bowl.
Take the dough again, fold it once more, and place it back in the container to rise for about 18 hours in the fridge.
The next day, divide the dough into pieces of about 350-400 g and place them on a work surface covered with semolina.
Let them rise for another hour, then stretch each piece with your fingers into an elongated shape.
Place the pizza on an oiled baking sheet or one lined with parchment paper.
Bake in a preheated static oven at 250°C on the lower rack for 10 minutes, then move the tray to the center and check the cooking.
Baking sheet
Bowl
Store in the refrigerator for up to 2 days.
Suitable for being topped with a wide range of ingredients.
Italia, Emilia Romagna
| Energy (kcal) | 214.37 |
| Carbohydrates (g) | 39.32 |
| of which Sugars (g) | 2.23 |
| Fat (g) | 4.06 |
| of which Saturates (g) | 0.83 |
| Protein (g) | 6.17 |
| Fiber (g) | 2.87 |
| Sale (g) | 1.63 |
