⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

Crispy pizza dough with whole grains, spelt, rye flour, chia seeds, and flax seeds.

Ingredients

  • 400 g cold water (4 dl)
  • 10 g fresh yeast
  • 20 g oil
  • 1½ tsp salt
  • 30 g whole flax seeds (linfrön)
  • 1 tbsp chia seeds (chiafrön)
  • 50 g spelt flour (dinkelmjöl) (83 ml)
  • 50 g coarse rye flour (grovt rågmjöl) (1 dl)
  • 500 g special wheat flour (vetemjöl special) (8 dl)

Instructions

  1. Weigh up the water in a bowl and stir the yeast into it. Weigh all other ingredients, pour straight from the package and zero the scale between each ingredient to save on dishes.
  2. Knead the dough in a stand mixer for 5 minutes on the lowest speed. If you knead by hand, double the time. Be careful not to add more flour to the dough than the recipe indicates.
  3. Let the dough rest at room temperature in a bowl covered with plastic for 1 hour.
  4. Turn the dough out onto a lightly floured surface and divide it into 6 parts weighing 170–180 g each.
  5. Roll the pieces round and place on a tray or baking sheet lined with parchment paper that you’ve lightly brushed with olive oil (this makes it easier to remove the dough pieces later).
  6. Place a towel over the entire tray and cover the towel with plastic wrap or a large plastic bag.
  7. Place the pizza dough in the refrigerator for 18–24 hours.
  8. When the pizza is to be baked, set the oven to 250–275°C. Use bottom heat, with or without convection. Place a tray in the middle of the oven.
  9. Take the pizza dough out of the refrigerator. Carefully remove one dough piece at a time from the parchment paper and turn it in plenty of flour. Stretch the dough into a round pizza. The dough can be stretched by hand, just like they do at the pizzeria. You can also roll it out, if you want.
  10. Shake off the flour and place the pizza on a piece of parchment paper.
  11. Top with your choice of toppings.
  12. Remove the tray you placed in the oven and pull the topped pizza together with the parchment paper onto the hot tray.
  13. Bake the pizza for 6–7 minutes in the middle of the oven.

Source: Maria Blohm, Långjäst och lättbakat