Get ready to elevate your pizza-making skills with our multigrain dough—a delightful blend of white flour, whole wheat flour, and a hint of rye in the poolish starter. This unique combination infuses the dough with a slightly nutty flavor that complements sweet-savory toppings like no other. The dough’s versatility allows you to experiment with a variety of creative topping combinations, making it the perfect canvas for your culinary imagination. Whether you’re a seasoned pizza enthusiast or a passionate home cook looking to take your pizza game to new heights, our multigrain dough promises a delightful and rewarding journey into the world of artisanal pizza-making.
INGREDIENTS:
- 2.5 grams (1 teaspoon) active dry yeast
- 75 grams (¼ cup plus 1 tablespoon) warm water (80°F to 85°F)
- 408 grams (3 cups) flour with 12 to 13 percent protein, preferably Harvest King or Central Milling Organic High Mountain Hi-Protein
- 45 grams (¼ cup plus 1 tablespoon) whole wheat flour, preferably Central Milling Organic Whole Wheat Medium
- 9 grams (1 tablespoon) diastatic malt
- 23 grams Rye Poolish
- 225 grams (¾ cup plus 3 tablespoons) ice water
- 14 grams (1 tablespoon) fine sea salt
- 5 grams (1 teaspoon) extra virgin olive oil
PREPARATIONS:
- In a small bowl, whisk the yeast with warm water until dissolved and foamy.
- Combine both flours and the malt in the bowl of a stand mixer fitted with the dough hook.
- Slowly add most of the ice water and the yeast-water mixture to the mixer, along with the Rye Poolish.
- Mix the dough until it comes together around the hook, then add the salt and mix until combined.
- Knead the dough on a lightly floured surface until smooth and cover with a damp dish towel for 20 minutes.
SPECIAL INSTRUCTIONS:
- Divide the dough into halves or thirds and form each piece into balls.
- Place the balls on a sheet pan, wrap them tightly with plastic wrap, and refrigerate for 24 to 48 hours.
TIPS:
- Use quality flours with the right protein content for the best results.
- Adjust the dough quantity as needed for different pizza recipes.
- Allow the dough to rest for optimal texture and flavor development.
YIELD:
- 28 ounces (795 grams) dough
The Multigrain Dough opens up a world of culinary possibilities, bringing together the goodness of white flour, whole wheat flour, and rye in one delightful blend. As the nutty flavors meld with the unique tang of the poolish starter, this dough becomes an exceptional canvas for your pizza creations.
With each step carefully crafted, the Multigrain Dough promises a smooth and rewarding baking experience. From dissolving the yeast to kneading the dough, you’ll discover the art of creating a dough that’s both delicious and nutritious.
The beauty of the Multigrain Dough lies not only in its taste but also in its versatility. Experiment with a myriad of sweet-savory topping combinations to suit your palate. From classic favorites to innovative culinary delights, this dough will take your pizza-making skills to new heights.
Prepare a batch of the dough in advance and refrigerate it for 24 to 48 hours to enhance its flavor and texture. The slow fermentation process lends complexity to the dough, resulting in a crust that’s both crispy and chewy.
So, whether you’re a seasoned pizza enthusiast or a home chef embarking on a culinary adventure, the Multigrain Dough will captivate your senses and leave you craving more. Share the joy of freshly baked pizza with family and friends, and savor the delightful blend of flavors that only this dough can deliver.
In conclusion, our Multigrain Dough is an invitation to explore the art of pizza-making with a touch of creativity and a hint of nutty goodness. Savor the delicious combination of white flour, whole wheat flour, and rye, perfectly complemented by the poolish starter. Elevate your pizza experience and embrace the joy of crafting culinary delights that will leave a lasting impression on your taste buds.
