Whole-Multigrain Pizza Dough

Whole-Multigrain Pizza Dough
The recipe Whole-Multigrain Pizz

Instructions

1
Bring 2 cups of water to a boil in a small pot.
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WaterWater
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PotPot
2
Add the bulgur and quinoa and simmer for 10 minutes.
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BulgurBulgur
QuinoaQuinoa
3
Transfer the grains to a fine-mesh strainer and hold under cold water to stop the cooking.
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GrainsGrains
WaterWater
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SieveSieve
4
Let the grains drain in the strainer for 15 minutes, then spread them out on a thick layer of paper towels to absorb any extra moisture. Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open.
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FlaxseedFlaxseed
SpreadSpread
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Paper TowelsPaper Towels
SieveSieve
5
Stir together the warm water, agave and yeast in a measuring cup or small bowl.
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AgaveAgave
WaterWater
YeastYeast
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Measuring CupMeasuring Cup
BowlBowl
6
Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
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YeastYeast
7
Whisk the flour and 1/2 teaspoon salt together in a medium bowl; add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. When the dough starts to come together, mix in 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 and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
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Ground FlaxseedGround Flaxseed
Sunflower SeedsSunflower Seeds
Olive OilOlive Oil
GrainsGrains
DoughDough
All Purpose FlourAll Purpose Flour
YeastYeast
SaltSalt
WrapWrap
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Plastic WrapPlastic Wrap
SpatulaSpatula
WhiskWhisk
BowlBowl
8
Lightly dust a baking sheet with flour.
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All Purpose FlourAll Purpose Flour
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Baking SheetBaking Sheet
9
Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Flour your hands periodically to prevent sticking. Form the dough into one single ball or divide it into smaller balls.
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DoughDough
All Purpose FlourAll Purpose Flour
10
Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes. After 30 minutes, the dough can be shaped and cooked as desired.
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DoughDough
WrapWrap
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Baking SheetBaking Sheet
Plastic WrapPlastic Wrap
Kitchen TowelsKitchen Towels

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Rodano Vigna Viacosta Chianti Classico. It has 4.4 out of 5 stars and a bottle costs about 30 dollars.
Rodano Vigna Viacosta Chianti Classico
Rodano Vigna Viacosta Chianti Classico
Deep concentration of Sangiovese flavors of classic cherry, earth and a hint of smoky pistachio nuts. Made with 100% Sangiovese.
DifficultyExpert
Ready In3 hrs, 10 m.
Servings3
Health Score67
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