You can pack a lot of flavor into a pizza pie with your topping selections. But what if you could add more flavor to the crust? The multigrain pizza crust from Whole Foods Market does just that. This recipe was requested by Dishing editor, and Whole Foods fan, Allison Arthur.
Every time I visit Park City I bring a cooler with me – specifically so I can bring home pizza dough from the Whole Foods there. I have never found the multigrain pizza dough they sell at any other market, and it is the best! It is full of healthy grains and way better than plain white dough. It freezes well, so I buy a lot and pull one out in the morning every time I make a pizza. I want to make it at home.
- 2 packages active dry yeast
- 1 1/2 cups warm water, about 100 F
- 2 tablespoons honey
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 3 1/2 cups bread flour
- 3 cups multigrain flour mix*
- 2 tablespoons olive oil
- In a large measuring cup, dissolve yeast in water.
- Let stand 5 minutes or until bubbly.
- Add honey to liquid.
- Combine sugar, salt and both flours in the bowl of a mixer with a dough hook.
- Or, to mix by hand, place in a large bowl.
- Make a well in the flour mixture and pour in the water, followed by 1 tablespoon of oil.
- Turn the mixer on low to blend, or begin stirring the flour into the liquid with a wooden spoon, a little at a time.
- When ingredients are well-combined, turn the mixer on medium-low to knead for five minutes.
- If working dough by hand, turn the dough onto a well-floured work surface.
- Use a pressing motion with the heels of your hands to push and stretch the dough.
- Work dough until mixture is slightly shiny and not too sticky to the touch.
- The kneaded dough should be divided into 4 equal pieces.
- Store any dough not being used in a resealable bag in the refrigerator.
- Oil remaining dough and place in a bowl, covered, to rise for 1 hour.
- *Whole Foods suggests using Bob's Red Mill 10 Grain Flour.
- Note from Whole Foods: Multigrain flours add complex flavors and extra crunch to your pizza crust. Bits of fat-rich seeds and nuts in many of these blends make the flours perishable. Store unused portions in your refrigerator.