Adding just a touch of Caputo’s Heart of Cereals Flour to your dough makes for a rich multigrain pizza base. Caputo, the 100-year-old Italian mill behind this flour, created a special blend that includes sunflower seeds, flax seeds, rye flour, sesame seeds and barley. When combined, those ingredients add a nuttiness, creaminess and subtle sweetness to dough.
Even in small quantities (this recipe only calls for five percent of the flour used to be Heart of Cereals) this flour has a big effect. If you’re experimenting with adding more Hearts of Cereals to your favorite dough recipes, you’ll want to stay in the five to 30 percent range. Anything below that and you’ll struggle to taste it. Anything above that will threaten the gluten structure of your dough.
This dough works great with any of your favorite topping combinations, but we love it with spicy pizzas — try candied jalapeños as a topper — or as a way to amp up the sweetness in a dessert pizza. We like it with our nutty, chocolatey Nutella, Frangipane and Poached Pear Pizza.
