Multigrain pizza dough

Votes: 1

Time: 3 hours 10 minutes
Complexity: easily
Quantity: 450 g pizza dough

Nutritional value per serving:

Calories 290, total fat 7 G., saturated fats 1 G., proteins 11 G., carbohydrates 47 G., fiber 10 G., cholesterol 0 mg, sodium 260 mg, sugar 2 G.

Not all multigrain products you see on the market are created equal. In fact, most are made with refined white flour. This dough was made with white whole-wheat flour, a relative of red flour but with the same nutritional value, and quinoa and bulgur were added for an extra source of fiber. Sunflower and flax seeds were also added to the dough. While regular seeds can be left whole, flax seeds need to be ground to make them easier to digest.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons whole bulgur
2 tbsp quinoa
1 tbsp. flax seeds
3/4 cup warm water (37°C-40°C)
1 teaspoon agave syrup or honey
1 teaspoon active dry yeast
1.5 cups white whole grain flour (170 g) + extra for working with the dough
1 tbsp extra-virgin olive oil
1 tbsp. toasted sunflower seeds

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: whole grain flour, bulgur groats, quinoa, flax-seed, sunflower seeds, honey

Cooking the dish according to the recipe:

In a small saucepan, bring 2 cups of water to a boil. Add the bulgur and quinoa and cook for 10 minutes. Transfer the grains to a fine-mesh sieve and run under cold running water to stop the cooking. Let the sieve drain for 15 minutes, then spread the grains on a thick layer of paper towels to remove excess moisture. Meanwhile, grind the flaxseeds in a spice grinder until they just open.
Combine warm water, agave syrup, and yeast in a measuring cup or small bowl. Let sit until a thin layer of foam appears on top, about 3–5 minutes. If foam doesn't appear, discard and try again with fresh yeast.

In a medium bowl, combine whole-wheat flour with 1/2 teaspoon salt; add the foamy yeast mixture and olive oil and mix with a stiff spatula. When dough begins to form, add the cooked grains, ground flaxseeds, and sunflower seeds; form the dough into a uniform ball in the center of the bowl. Be sure to scrape down the sides of the bowl; it will be very sticky at this point. Cover the bowl tightly with plastic wrap and let rise in a warm place until the dough has doubled in size, about 2 hours.
Lightly flour a baking sheet. Generously flour a clean, dry work surface. Turn the dough out onto the floured surface and knead for a couple of minutes, adding just enough flour to make the dough less sticky but still damp to the touch. Dust your hands with flour occasionally to prevent sticking. Form the dough into a ball or divide it into smaller balls. Place the balls of dough on the prepared baking sheet. Cover loosely with plastic wrap or a kitchen towel and let the dough rest for 30 minutes. After 30 minutes, the dough is ready to shape and bake.

Note

When you stretch the dough, holes may appear due to the grains and seeds. Simply seal them and continue stretching.
Storage advice

You can bake pizza crusts until half-done and keep them on hand for a quick pizza and weeknight snack. Form the dough into rounds and bake on a preheated pizza stone at 260°C (500°F) for 5 minutes. Let the crusts cool, wrap tightly in plastic wrap, and freeze for up to 1 month. When ready to serve, add your favorite toppings to the frozen pizza crusts and bake on a preheated stone at 260°C (500°F) until done.