Multigrain Pizza Dough Recipes

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MULTIGRAIN PIZZA CRUST RECIPE



Multigrain Pizza Crust Recipe image

I got this recipe from "The Secrets of Fat-free Italian Cooking" by Sandra Woodruff. It's very tasty, easy to make in a bread machine, and very filling!

Provided by thebronwen

Categories     Breads

Time 45m

Yield 1 pizza crust, 8 serving(s)

Number Of Ingredients 10

1 1/4 cups bread flour or 1 1/4 cups unbleached flour, plus
2 tablespoons bread flour or 2 tablespoons unbleached flour, divided
2 tablespoons whole grain cornmeal
2 tablespoons wheat bran
2 tablespoons quick-cooking oats
1 1/2 teaspoons fast rising yeast
1/4 teaspoon salt
1/2 cup water or 1/2 cup skim milk, plus
2 tablespoons water or 2 tablespoons skim milk, divided
1 teaspoon honey

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.

WHOLE-MULTIGRAIN PIZZA DOUGH



Whole-Multigrain Pizza Dough image

Not all multigrain products are equal; in fact, most are made with refined white flour. For this dough we used white whole-wheat flour, a relative of the red wheat variety but with the same nutritional value, and we added quinoa and whole-grain bulgur wheat for extra fiber. We also added seeds, like sunflower and flax; the flaxseeds are ground to make them easier to digest and more nutritionally available.

Provided by Food Network Kitchen

Time 3h10m

Yield 1 pound pizza dough

Number Of Ingredients 10

2 tablespoons whole-grain bulgur
2 tablespoons quinoa
1 tablespoon flaxseeds
3/4 cup warm water (100 to 110 degrees F)
1 teaspoon agave syrup or honey
1 teaspoon active dry yeast
1 1/2 cups white whole-wheat flour (6 ounces), plus more for kneading
Kosher salt
1 tablespoon extra-virgin olive oil
1 tablespoon toasted sunflower seeds

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.

Nutrition Facts : Calories 290, Fat 7 grams, SaturatedFat 1 grams, Sodium 260 milligrams, Carbohydrate 47 grams, Fiber 10 grams, Protein 11 grams, Sugar 2 grams

GLUTEN FREE MULTIGRAIN PIZZA CRUST



Gluten Free Multigrain Pizza Crust image

Much experimentation finally paid off in this crust, which we now prefer to our old wheat one. It's nutritious and delicious.

Provided by Chef 616082

Categories     Lactose Free

Time 46m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 cup gluten-free oats
1/2 cup quinoa
1 cup brown rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup teff
1 teaspoon guar gum
1 teaspoon salt
1 tablespoon sugar
2 1/4 teaspoons active dry yeast (or 1 package)
1 tablespoon olive oil
1 1/2 cups water, at 110 degrees
1 tablespoon italian seasoning (or spice blend of choice appropriate to toppings)

Steps:

  • Grease and flour ! large (1/4 sheet pan) or 2 12 inch round pizza pans or cover with parchment being careful to grease the areas not covered by parchment.
  • Grind oats and quinoa until they are very fine in a coffee grinder.
  • Mix all dry ingredients in the bowl of an electric mixer. Add olive oil to the warm water then add to dry ingredients. Scrape down sides of bowl and beat on medium to high speed for 3 to 4 minutes. Add additional warm water 1 teaspoon at a time if needed to achieve appropriate, thick but not too firm, texture.
  • Scrape down sides, cover with a teatowel and place in a warm spot for 30 minutes or up until two hours to rise and develop flavour.
  • While you're preheating the oven to 425 spread the dough evenly on your trays with an offset spatula, dipping the spatula in warm water as necessary to avoid sticking. Build a slight edge to contain toppings.
  • Bake in preheated oven for 16 minutes. Paint olive oil on outside edge to protect it. Put on toppings and cook for approximately 20 minutes more or until cheese is golden and bubbling.
  • Let it rest for 5 minutes before slicing.

Nutrition Facts : Calories 342.9, Fat 5.9, SaturatedFat 0.8, Sodium 603, Carbohydrate 65.5, Fiber 4.7, Sugar 4.2, Protein 7.9

MULTIGRAIN PIZZA DOUGH



Multigrain Pizza Dough image

Simple and quick no yeast pizza dough can be topped with any of your favorite sauces or toppings. The dough can be divided into for personal sized pizzas or used for 1 larger pizza (cooking time is for personal size).

Provided by s_pamgirl

Categories     Grains

Time 20m

Yield 4 individual sized pizzas, 4 serving(s)

Number Of Ingredients 9

1 cup whole wheat flour
1 cup all-purpose flour
2 tablespoons wheat germ
2 tablespoons oat bran
3 tablespoons flax seed meal
3 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons olive oil
2/3 cup 1% low-fat milk

Steps:

  • Preheat oven to 400°F.
  • Blend all dry ingredients together in a large bowl. Make a well in the center and add wet ingredients. Mix until a soft dough forms (you may need to add a little extra milk to get the right consistency).
  • Turn dough out onto a floured board and knead 10 times. Divide dough into 4 balls. Roll each ball out into a disc. Brush with additional olive oil if desired.
  • Place on sheet pan or pizza stone.
  • Top with desired sauce, toppings and cheese.
  • Bake for 10 min or until crust is slightly golden and crisp. Slice and serve hot.

Nutrition Facts : Calories 372.3, Fat 14.2, SaturatedFat 2.1, Cholesterol 2, Sodium 630.7, Carbohydrate 53.9, Fiber 6.9, Sugar 2.5, Protein 11

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