Homemade Multi Grain Pizza Crust Food

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.

THIN & CRISPY PIZZA

Steps:

• Make the dough: Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Add the water and olive oil and mix to make a shaggy, sticky dough. Turn out onto a lightly floured surface and knead into a smooth and elastic ball, 2 to 3 minutes. Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and let rest in a warm place, 15 minutes.
• Brush two large sheets of parchment paper with olive oil. Place a ball of dough between the parchment, oiled-sides in; use a rolling pin to roll the dough into a 12- to 14-inch round, about 1/8 inch thick. Remove the top piece of parchment and transfer the dough (and the bottom piece of parchment) to a pizza peel or inverted baking sheet.
• Spread 1/3 cup sauce on the crust; scatter with 3/4 cup mozzarella. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is crisp and golden brown and the cheese is bubbling, 10 to 12 minutes. Transfer to a cutting board and let cool 1 to 2 minutes before slicing. Repeat to make the second pizza.

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 DOUGH

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.

BASIC PIZZA DOUGH

Steps:

• Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
• Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
• Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.

PIZZA DOUGH

Steps:

• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

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.

GLUTEN FREE MULTIGRAIN PIZZA CRUST

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.