Whole-Multigrain Pizza Dough
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
51
Spice
38
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Bulgur (whole-grain)2 tbsps
Quinoa1 tbsp
Flaxseed1 tsp
Syrup (agave)1 tsp
Active Dry Yeast1 tbsp
Extra-Virgin Olive Oil1 tbsp
Sunflower Seed (toasted)Directions:
1
Bring 2 cups of water to a boil in a small pot
2
Add the bulgur and quinoa and simmer for 10 minutes
3
Transfer the grains to a fine-mesh strainer and hold under cold water to stop the cooking
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
5
Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open
6
Stir together the warm water, agave and yeast in a measuring cup or small bowl
7
Let sit until a small layer of foam develops at the top, 3 to 5 minutes
8
(If this doesn't happen, discard and try again with new yeast
9
) 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
10
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
11
Be sure to scrape and use any dough stuck to the sides
12
The dough will be very sticky at this stage
13
Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours
14
Lightly dust a baking sheet with flour
15
Sprinkle a generous amount of flour on a clean, dry work surface
16
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
17
Flour your hands periodically to prevent sticking
18
Form the dough into one single ball or divide it into smaller balls
19
Place the dough ball(s) on the prepared baking sheet
20
Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes
21
After 30 minutes, the dough can be shaped and cooked as desired