Multigrain Pizza

Name: Multigrain Pizza
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 6
Cuisine: Italia
Ingredients: 500 g Type 1 flour (or Manitoba); 500 g 7-grain flour; 440 g Cold water; 120 g Cold milk; 220 g Cold water; 24 g Fine salt; 10 g Malt (or honey); 60 g Extra virgin olive oil; 200 g Sourdough starter (or dry yeast); as needed Re-milled semolina; as needed Extra virgin olive oil; as needed Topping of choice

@cucinare_per_te

Category: Mains

A multigrain dough is a delicious variation of the classic pizza, offering a rich taste and unique texture. Perfect for those who want a more nutritious pizza that can be topped with a wide range of ingredients.

Difficulty: Medium

Cooking time: 20 minCooking: 20 min

Preparation time: 60 minPreparation: 60 min

Country: Italia

cucinare_per_te@cucinare_per_te

Ingredients

No. Servings

Type 1 flour (or manitoba)500g
7-grain flour500g
Cold water440g
Cold milk120g
Cold water220g
Fine salt24g
Malt (or honey)10g
Extra virgin olive oil60g
Sourdough starter (or dry yeast)200g
Re-milled semolinaas needed
Extra virgin olive oilas needed
Topping of choiceas needed

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 9
Knead coarsely, allowing the flours to absorb all the liquids, and let it autolyse for 1 hour in the fridge.
STEP 2 OF 9
After an hour, add the yeast, malt, and water gradually while starting to knead.
STEP 3 OF 9
Add the salt and finally the extra virgin olive oil, knead until the dough is smooth and elastic.
STEP 4 OF 9
Transfer the dough to an oiled surface, fold it once, and let it rest for 1 hour covered with a bowl.
STEP 5 OF 9
Take the dough again, fold it once more, and place it back in the container to rise for about 18 hours in the fridge.
STEP 6 OF 9
The next day, divide the dough into pieces of about 350-400 g and place them on a work surface covered with semolina.
STEP 7 OF 9
Let them rise for another hour, then stretch each piece with your fingers into an elongated shape.
STEP 8 OF 9
Place the pizza on an oiled baking sheet or one lined with parchment paper.
STEP 9 OF 9
Bake in a preheated static oven at 250°C on the lower rack for 10 minutes, then move the tray to the center and check the cooking.

Suggestions

Baking sheet
Bowl

General Information

Storage notes

Store in the refrigerator for up to 2 days.

More information

Suitable for being topped with a wide range of ingredients.

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	214.37
Carbohydrates (g)	39.32
of which Sugars (g)	2.23
Fat (g)	4.06
of which Saturates (g)	0.83
Protein (g)	6.17
Fiber (g)	2.87
Sale (g)	1.63

Proteins
6.17g·12%
Carbohydrates
39.32g·75%
Fats
4.06g·8%
Fibers
2.87g·5%