The pizza dough with flour mix is a bit different from the classic dough, but in my opinion, it’s also tastier.
I recommend trying this dough that includes spelt, durum wheat, whole wheat, and Manitoba flours, which will make your pizza truly special.
In this recipe I haven’t included the ingredients for the topping to leave the choice to you, at first glance it doesn’t seem very different from the classic one, but on the palate, the taste difference is noticeable.
As described in the recipe, you can choose to let the dough rise in the fridge overnight and make the pizza the next day. In this case, you obviously need to plan ahead the day before, or do everything on the same day.
If you make this recipe or others from my blog, feel free to send me your photos, and I will post them on my Facebook page if you’d like.
Approx. 1040 Kcal for the dough alone
- Difficulty: Easy
- Cost: Economical
- Rest time: 16 Hours
- Preparation time: 30 Minutes
- Portions: 2 medium-large pizzas
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to Make Pizza Dough with Flour Mix
- 1.7 cups lukewarm water
- 0.18 oz fresh yeast
- 0.7 oz spelt flour
- 0.88 oz durum wheat flour
- 2.29 oz whole wheat flour
- 4.6 oz Manitoba flour
- 2 tsps salt
- 1 heaping tbsp vegetable oil
- 12 oz all-purpose flour
Preparation of Pizza Dough with Flour Mix
First, take all the flours and combine them in one container along with the salt and mix well.
In a fairly large container, put the fresh yeast (use a bit more yeast if you decide to do everything in one day) together with the lukewarm water and let it dissolve, then gradually add the flour mixture, add the vegetable oil, and mix well until all the flour is incorporated.
You will obtain a soft dough, still a bit sticky, but it is supposed to be like that. I kneaded everything in a bowl without using a work surface.
At this point, you can proceed in two ways:
1 Place the dough in the fridge for at least 12 hours, then the next day let it rise in the oven with the light on for 3-4 hours and then proceed with the second kneading.
2 Allow it to rise in the oven with the light on for 3-4 hours or until it doubles, then proceed with the second kneading.
Once risen, transfer the dough to a well-floured surface, create a still soft ball, fold it over itself several times, sprinkling with flour as needed, making at least 3 rounds of folds.
Once folded, form a dough ball and let it rest on the work surface for 15-20 minutes.
At this point, divide the dough and shape it into 2 equal-sized balls or according to the size of the baking tray you have for the pizza, let the balls rest covered for at least 1 hour.
Once rested, roll out the pizzas on two trays and top as desired.
Bake at least at 482°F (250°C) for about 10 minutes, depending on your oven.
Enjoy your meal!!
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