Homemade Multi Grain Pizza Crust Recipes

WORLD'S BEST PIZZA CRUST

Steps:

• Dissolve yeast and sugar in water.
• Beat in ½ flour.
• Add salt, oil and rest of flour (add more if needed to make handle-able dough).
• Rise in oiled bowl.
• Place on greased pan.
• Add sauce, cheese, etc.
• Bake at 450 20 -25 minutes (til brown).

MULTI GRAIN PIZZA DOUGH

Steps:

• 1. Add wet ingredients into bread pan, then dry ones putting yeast in last, make sure it doesn't touch the water. Run on dough cycle.
• 2. Once dough cycle is complete and dough has risen, roll out to thickness desired. This is great cooked on the grill, it actually handles better than regular pizza dough.

MULTIGRAIN PIZZA CRUST RECIPE

Steps:

• Place 3/4 C of the flour and all of the cornmeal, wheat bran, oats, yeast, and salt in a large bowl, and stir to mix well.
• Place the water or milk and the honey in a small saucepan, and heat until very warm (125 F to 130 F.) Add the water mixture to the flour mixture and stir for 1 minute.
• Stir in enough of the remaining flour, 2 Tablespoons at a time, to form a soft dough.
• Sprinkle 2 Tablespoons of the remaining flour over a flat surface and turn the dough onto the surface.
• Knead the dough for 5 minutes, gradually adding just enough of the remaining flour to form a smooth, satiny ball.
• (Be careful not to make the dough too stiff, or it will be hard to roll out.) Coat a large bowl with nonstick cooking spray and place the ball of dough in the bowl.
• Cover the bowl with a clean kitchen towel and let rise in a warm place for about 35 minutes, or until doubled in size.
• When the dough has risen, punch it down, shape it into a ball, and turn it onto a floured surface.
• The dough is now ready for shaping, topping, and baking.
• To make pizza dough in bread machine: Place all of the dough ingredients except for 2 Tablespoons of the bread flour in the machine's bread pan.
• (Do not heat the water or milk.) Turn the machine on to the"rise","dough", or"manual" setting so that the machine will mix, knead, and let the dough rise once.
• Check the dough about 5 minutes after the machine has started.
• If the dough seems too sticky, add more of the remaining flour, a Tablespoon at a time.
• When the dough is ready, remove it from the machine and proceed to shape, top, and bake it as directed in the recipe.

MULTI-GRAIN PIZZA POCKETS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Combine oat flour, all-purpose flour, and baking powder in a bowl; stir in milk and oil until dough is smooth. Divide dough into 6 pieces and roll each into an 8-inch circle.
• Spread some pizza sauce onto 1/2 of each dough circle; top with mozzarella cheese, pepperoni, onion, green bell pepper, and olives. Add some more sauce. Fold dough over fillings and pinch to seal and fold over edges tightly. Place pockets on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

AMAZING WHOLE WHEAT PIZZA CRUST

Steps:

• In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
• Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
• When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
• Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
• Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

WHOLE-MULTIGRAIN PIZZA DOUGH

Steps:

• Bring 2 cups of water to a boil in a small pot. Add the bulgur and quinoa and simmer for 10 minutes. Transfer the grains to a fine-mesh strainer and hold under cold water to stop the cooking. 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.
• Stir together the warm water, agave and yeast in a measuring cup or small bowl. 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.)
• 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.
• Lightly dust a baking sheet with flour. 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. 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.