Multigrain Pizza Dough with Heart of Cereals Flour
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.
Notes: To make 12-inch pizzas, we like to make 270-gram dough balls instead of our classic 250-gram dough balls. While this dough produces pizza with a thin crust, you can expect it to be a tad thicker than a classic Neapolitan pizza.
4 hours active, 24 hours passive
4 x 270-gram dough balls
Ooni Pizza Dough Scraper
406 grams (1 ¾ cups) water (68%)
1 gram active dry yeast (0.1%)
593 grams (4 ¾ cups) all-purpose flour (95%)
32 grams (¼ cup) Caputo Hearts of Cereals Flour (5%)
18 grams (3 teaspoons) kosher salt (3%)
Add the water and yeast to your stand mixer bowl. In a separate bowl, mix all dry ingredients, then add to the water and yeast mixture. Turn your mixer on its lowest setting and mix the dough for 5 minutes.
Let rest in a bowl, covered with plastic wrap or a wet towel, for 4 hours. At the 2-hour mark, remove the cover and gently fold each side of the dough over itself.
Take the dough out of the bowl, place it on a lightly floured surface and divide it into 4x270 gram dough balls.
Place in a dough bin or on a sheet tray, cover and let proof in the refrigerator overnight.
Remove and let sit at room temperature for 4 hours before using.