Multigrain Pizza
Source: https://www.meranermuehle.it/rcp_recipe/multigrain-pizza
Baking/cooking time
20 Minutes
Rest time
2 Hours
Difficulty
easy
Ingredients
Ingredients for 1 baking tray (40 × 30 cm)
| For the dough | ||
| 500 | g | Mix Multigrain Pizza |
| 300 | g | cold water (14 °C) |
| 15 | g | olive oil |
| Topping | ||
| 300 | g | finely crushed tomato pulp |
| q.s. | salt | |
| q.s. | dried oregano | |
| 200 | g | mozzarella for pizza |
Preparation
- Place the mix in a planetary mixer fitted with a dough hook. Add the water and knead at medium speed for 10 minutes. Incorporate the olive oil and continue mixing for a further 2–4 minutes, until a smooth, homogeneous dough is obtained. Transfer the dough to a lightly oiled bowl, cover, and allow to proof for 60 minutes.
- Roll out the dough into a 40 × 30 cm baking tray lined with baking paper. Cover and allow to proof for a further 60 minutes.
- Season the tomato pulp with salt, olive oil, and oregano, then spread evenly over the dough. Bake in a conventional (static) oven at 230 °C on the second rack from the bottom for 18 minutes.
- Add the mozzarella, diced or shredded, and bake for an additional 2–3 minutes, until melted. Allow to cool slightly before slicing and serving.
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