Tony’s Multigrain Pizza Dough

Tony’s Multigrain Pizza Dough

Tony Gemignani

Tony Gemignani

October 23rd, 2017

https://simplefeast.com/chefscatalog

Tony’s Multigrain Pizza Dough

Makes 3 balls dough
9 hours total time
30 minutes active time
Intermediate, Kid Friendly

Here’s one of my favorite pizza doughs. It has a bit of nuttiness and a slight graininess and digests well. The dough browns really nicely and comes out light, not too heavy. I strongly recommend weighing your ingredients for pizza dough for the most accurate and consistent results.

Cooking Note: I use a high-gluten, high protein flour with 13% to 14% gluten. If you can’t find it, you can use bread flour.

Ingredients
1 ½ teaspoons (5 grams) active dry yeast
3 tablespoons plus 1 teaspoon (50 grams) warm (80˚F to 85˚F) water
2 ¾ cups plus 1 tablespoon (400 grams) high-gluten high-protein
1/3 cup (50 grams) whole wheat flour
¼ cup plus 2 tablespoons (50 grams) spelt flour
1 tablespoon plus 1 teaspoon (30 grams) honey
¾ cup plus 1 1/2 tablespoons (200 grams) cold (55˚F) water
1 ¾ teaspoons (10 grams) fine sea salt
2 teaspoons (10 grams) extra-virgin olive oil

Directions
Put the yeast in a small bowl and pour in the warm water while whisking vigorously until well combined, about 30 seconds. The yeast should dissolve in the water and the mixture should bubble. If it does not the yeast is “dead” and needs to be discarded. Start again with new yeast and warm water.

Combine the flours in the bowl of a stand mixer fitted with the hook attachment and mix on the lowest speed for 30 seconds.

With the mixer still running on the lowest speed, pour in the yeast water mixture. Use 1 ½ tablespoons of the cold water to rinse out the small bowl and add it all to the mixer, and mix for 15 seconds. Then, pour ½ cup of the remaining cold water into the bowl. Mix for 1 minute.

Pour the remaining ¼ cup of cold water down the sides of the bowl to gather up any excess flour that was not incorporated and mix for 30 seconds. If necessary, stop the mixer and press the dough into the bottom of the bowl to incorporate in the flour. Mix for 1 minute. If at this point, the dough still looks dry, add 1 to 2 more teaspoons of cold water (flours can vary considerably, so the additional water might be needed). If the dough is gathering around the hook pull it back into the bowl. Add the honey and mix for 1 minute. Add the salt and mix for 1 minute.

With the mixer still running, pour the olive oil as close to the center of the hook as possible, and mix until the oil is absorbed, about 1 minute more. Stop the mixer.

Transfer the dough to an unfloured work surface (marble, granite or stainless steel, not wood). Gather the dough into a ball. Press the top of the dough with the heel of one hand, pushing downward and away from you, while turning the dough with the other. Repeat this motion until the dough is smooth. Cover with a clean, damp towel and let rest at room temperature for 30 minutes.

Have a baking sheet near the work surface.

Slide a bench scraper (also called a dough cutter) under the dough to loosen it from the work surface. Gently elongate the dough and roll it until it is fairly even in thickness. Cut into 3 equal portions (9 ½ ounces, 270 grams each).

Pick up one of the pieces of dough. Fold the right and left sides together to meet in the center. Turn the dough 45 degrees and repeat. Continue turning and folding, keeping in mind that you are stretching the dough, being careful not to tear it. Once smooth and taut, pinch the seams together to form a tight ball of dough. The dough can be rolled on the work surface to tighten the seal. Set on the baking sheet. Repeat with the remaining 2 pieces, leaving about 3-inches between the balls. Wrap the pan with a double layer of plastic wrap, sealing well under the pan so it is airtight.

Keep at room temperature for at least 8 hours or up to 12 hours.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

Comments
2 comment(s)

Write a comment

The recipe ingredient list has 30 gms of honey entered twice (separated by 200 gms cold water), then the directions say to add 30 of honey and mix for one minute. The next sentence is identical. Is that a mistake or are we supposed to add a total of 60 gms of honey to the dough? That seems like it would make the dough awfully sweet, but maybe the yeast needs that sugar to rise???

Thank you for catching this error. We fixed this. It is only one part where you add honey.

Ingredients

  • 1 ½ teaspoons (5 grams) active dry yeast
  • 3 tablespoons plus 1 teaspoon (50 grams) warm (80 ̊F to 85 ̊F) water
  • 2 ¾ cups plus 1 tablespoon (400 grams) high-gluten high-protein
  • 1/3 cup (50 grams) whole wheat flour
  • ¼ cup plus 2 tablespoons (50 grams) spelt flour
  • 1 tablespoon plus 1 teaspoon (30 grams) honey
  • ¾ cup plus 1 1/2 tablespoons (200 grams) cold (55 ̊F) water
  • 1 tablespoon plus 1 teaspoon (30 grams) honey
  • 1 ¾ teaspoons (10 grams) fine sea salt
  • 2 teaspoons (10 grams) extra-virgin olive oil
This Recipe's Helpers
  1. KitchenAid 5 Quart Tilt Head Stand Mixer
    KitchenAid 5 Quart Tilt Head Stand Mixer
    $279.99
    Value $459.99
    Rating:
    100% of 100
    (1)
  2. Villeroy & Boch Pizza Passion Wooden Pizza Peel
    Villeroy & Boch Pizza Passion Wooden Pizza Peel
    $29.99
    Value $60.00
  3. USA Pan Half Sheet with Cooling Rack Set
    USA Pan Half Sheet with Cooling Rack Set
    $27.99
    Value $37.95
    Rating:
    100% of 100
    (1)
  4. Villeroy & Boch Pizza Passion Topping Bowl : Set of 4 pcs
    Villeroy & Boch Pizza Passion Topping Bowl : Set of 4 pcs
    $59.99
    Value $120.00
    Rating:
    100% of 100
    (1)
  5. Cuisinart Silicone Whisks : Set of 3
    Cuisinart Silicone Whisks : Set of 3
    $29.99
    Value $51.00
    Rating:
    100% of 100
    (1)