Multigrain Pizza Dough

Makes two 14-inch pizzas.  From America's Test Kitchen Healthy Family Cookbook.

1 3/4 cup boiling water
1 cup (5oz) seven-grain hot cereal mix
2-2 1/4 cup bread flour
1 cup whole wheat flour
2 1/4 teaspoons instant yeast
1 1/2 teaspoon salt
3 tablespoons olive oil

1.  Stir the boiling water and cereal mix together and let stand, covered loosely about 30 minutes, stirring occasionally.  It will turn into a thick porridge and be warm (about 110 degrees).

2.  Pulse2 cups of bread flour, whole wheat flour, yeast and salt until just combined.  Dollop the porridge over the top and drizzle on the olive oil.  Process for 30-40 seconds until a rough dough ball forms.

3.  Let the dough rest for 2 minutes and repeat 30 seconds longer.  If the dough is sticky and clings to the blade add a little flour 1 T at a time, pulsing to incoporate.

4.  Turn the dough onto a lightly floured countered and knead into a smooth, round ball.  Place dough in a large, lightly greased bowl and cover with greased plastic wrap.  Let rise in a warm place until nearly doubled in size 1-1.5 hours before using.  Or you can put the dough in the fridge for up to 16 hours ahead of time, letting it come to room temperature 30 minutes before using.*

5.  To bake, preheat oven to 475-500 degrees using a pizza stone is optimal.  Divide the dough in half.  Roll out dough into a 14-inch round.  Brush the edges of the dough with olive oil if desired.  Spread pizza sauce, top with cheese, toppings, etc.  Bake until the edges are brown and the cheese is golden in spots 8-13 minutes.


*You can also freeze the dough.  Wrap it very tightly in grease plastic wrap.  Then wrap it again with more plastic wrap and freeze.  Let the frozen dough thaw on the counter about 3 hours or 24 hours in the fridge before using.