A multigrain dough is a delicious variation of classic pizza, offering a rich flavor and a unique texture. Perfect for those who want a more nutritious pizza that can be topped with a wide variety of ingredients.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Roughly knead, letting all the liquids be absorbed by the flours, and perform a 1-hour autolyse in the fridge.
After the hour, add the yeast, malt, and water in a stream, starting to knead.
Add the salt and finally the extra-virgin olive oil, kneading 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 up the dough, fold it once more, and put it back in the container to rise for about 18 hours in the fridge.
The next day, divide into dough balls of about 350-400 g and place them on the work surface covered with semolina.
Let rise for another hour, then stretch each dough ball with your fingers into an elongated shape.
Place the pizza on an oiled baking tray or one lined with parchment paper.
Bake in a hot static oven at 250° on the lower rack for 10 minutes, then move the tray to the center and check the cooking.
Baking tray
Bowl
Store in the refrigerator for up to 2 days.
Suitable for topping with a wide variety of ingredients.
Italia, Emilia Romagna
