Multigrain Pizza Dough Multigrain Pizza Dough

Author: Canadian Living

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

  • Portion size 35 servings
  • Credits : Canadian Living Magazine: May 2007


  • 1 3/4 cup multigrain bread flour
  • 1 1/2 cup all-purpose flour
  • 1/4 cup mixed seeds (such as flax, sunflower and sesame)
  • 2 teaspoons quick rising (instant) dry yeast
  • 1 teaspoon salt
  • 1 1/4 cup hot (120 F/50 C) water
  • 1 tablespoon extra-virgin olive oil


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.)
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Multigrain Pizza Dough