Wednesday, April 18, 2012

Multigrain Pizza Dough

I know what everyone is thinking. Multigrain = healthy = gross. Well, be prepared to have your minds blown because this is the BEST pizza crust you will ever make! AND it's easy! Could it get any better? I don't think so.

In bread mixer:
2 1/2 cups warm water
3 tablespoons honey
1 tablespoon Dough Enhancer
1 1/2 cups cooked grains (brown rice, red quinoa, steel cut oats)*
3 cups high gluten bread flour
2 tablespoons yeast

Mix well - will be runny. Let sit 10-15 minutes. Pulse to release air then add:
4 tablespoons olive oil.
1 cup flour (to separate salt from sponge)

On top of flour add:
2 teaspoons salt

Mix/knead. Add flour a little at a time until dough pulls away and cleans sides and bottom of bowl. Separate into balls - oil top with olive oil. Let relax 10-15 minutes. Roll out. Put toppings on. Bake on parchment paper on pizza stone. Bake at 450 - 500 degrees for 5-9 minutes.

Suggested dough sizes:
1/2 lb. dough ball - good size for small kids
3/4 lb. dough ball - medium size (personal pizzas)
1 1/2 lb. dough ball - large pizza

*All of those grains added up together will equal 1 1/2 cups. It is NOT 1 1/2 cups of each! Cook your grains all together on the brown rice setting if you have a rice cooker. This is the step that will take the longest so plan accordingly.

Look how beautiful that dough is!

You can put any toppings you want on your pizza, but our favorite is the BBQ Chicken Pizza Recipe posted under the "Pizza" tab! Enjoy!

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