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Made with ❤ with Elementor
Multi-grain Pizza Dough
Servings: 4 people
Equipment
- Bowl
- Digital Scale
- Jar
Ingredients
Poolish
- 100 gr white wheat strong bread flour 12% protein - W240
- 100 ml water
- 1 gr Instant Dry Yeast
Final dough
- 260 gr white wheat strong bread flour, 12% protein - W240
- 125 gr strong wholemeal flour 12% protein - W240
- 90 gr white spelt flour 13% protein
- 40 gr rice flour
- 40 gr soya flour
- 300 ml water
- 0.7 gr instant dried yeast
Instructions
- To make the Poolish, dissolve the 0.12 gr of yeast in the 100 ml of water
- Add the flour to the water and mix it using a fork. The compost is high hydrated
- Let it to ferment for 12 to 16 hours, depending on the room temperature. The Poolish will be ready when the compost will more than double in volume, and you will see several bubbles on the top
- For the final dough, dissolve the 0.5 of yeast in the water
- Put the 555 gr of blended flour in a bowl and add the fermented Poolish
- Gradually pour the water with the yeast in the flour, mixing it with a fork. When the water is finished, add the salt. You can also add some olive oil if you want (20 ml) to enrich the taste. Adding oil is recommended if you cook the pizza in a home oven to keep the base softer.
- Transfer the dough to a working surface and knead it for six to eight minutes until you will have a smooth surface
- Transfer the dough to a bowl, cover with a plastic film and let it to rest at room temperature overnight
- 5 hours before cooking, divide the dough in four balls. They should weight 260 gr each.