A multigrain dough is a delicious variation of classic pizza, offering a rich flavor and a unique texture. Perfect for those who want a more nutritious pizza that can be topped with a wide variety of ingredients.
Roughly knead, letting all the liquids be absorbed by the flours, and perform a 1-hour autolyse in the fridge.
After the hour, add the yeast, malt, and water in a stream, starting to knead.
Add the salt and finally the extra-virgin olive oil, kneading until the dough is smooth and elastic.
Transfer the dough to an oiled surface, fold it once, and let it rest for 1 hour covered with a bowl.
Take up the dough, fold it once more, and put it back in the container to rise for about 18 hours in the fridge.
The next day, divide into dough balls of about 350-400 g and place them on the work surface covered with semolina.
Let rise for another hour, then stretch each dough ball with your fingers into an elongated shape.
Place the pizza on an oiled baking tray or one lined with parchment paper.
Bake in a hot static oven at 250° on the lower rack for 10 minutes, then move the tray to the center and check the cooking.
Baking tray
Bowl
Store in the refrigerator for up to 2 days.
Suitable for topping with a wide variety of ingredients.
Italia, Emilia Romagna
