Multigrain Pizza Dough
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This makes a crisp crust with the complex flavours of whole grains and seeds.
Servings: 1-1/2 lb (750 g), one 14-inch (35 cm) pizza base
Ingredients:
-
1-3/4 cups (425 mL) multigrain bread flour
1-1/2 cups (375 mL) all-purpose flour
1/4 cup (50 mL) mixed seeds (such as flax, sunflower and sesame)
2 tsp (10 mL) quick-rising (instant) dry yeast
1 tsp (5 mL) salt
1-1/4 cups (300 mL) hot (120°F/50°C) water
1 tbsp (15 mL) extra-virgin olive oil
Preparation:
In bowl, combine multigrain and all-purpose flours, seeds, yeast and salt. With wooden spoon, gradually stir in water and oil until ragged dough forms, using hands if necessary.
Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour. (Make-ahead: Refrigerate unrisen dough and let rise for 24 hours. Or freeze in plastic bag for up to 1 month; let thaw and rise in refrigerator overnight.)
Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour. (Make-ahead: Refrigerate unrisen dough and let rise for 24 hours. Or freeze in plastic bag for up to 1 month; let thaw and rise in refrigerator overnight.)
Additional Information
- Bread Machine Multigrain Pizza Dough: Into pan of 2-lb (1 kg) machine, place (in order) water, oil, salt, multigrain and all-purpose flours, seeds and yeast. (Do not let yeast touch liquid.) Choose dough setting.
Tags:
Source
Canadian Living Magazine: May 2007
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