Tested till perfect Multigrain Pizza Dough

Multigrain Pizza Dough

This makes a crisp crust with the complex flavours of whole grains and seeds.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2007

Recipe3 out of 5 based on 8 ratings.
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  • Portion size 1-1/2 lb (750 g), one 14-inch (35 cm) pizza base


  • 1-3/4 cups 1-3/4cupsmultigrain bread flour
  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1/4 cup 1/4cupmixed seeds, (such as flax, sunflower and sesame)
  • 2 tsp 2tspquick rising (instant) dry yeast
  • 1 tsp 1tspsalt
  • 1-1/4 cups 1-1/4cupshot (120 F/50 C) water
  • 1 tbsp 1tbspextra-virgin olive oil
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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.)

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.

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