Joe Anderson This pizza dough ferments for a full 48 hours, using a blend of multigrain flour, Americana pizza flour and semola for a crust that’s crispy on the outside, soft inside, and packed with flavour.
Topped with fresh vegetables, it’s a lighter, healthier take on homemade pizza without losing any of the crunch or chew. If you want to know how to make the dough, then here is our recipe, just remember on day one to swap the 300g pizza flour for 300g multigrain instead.
Enjoy!
If you would love more pizza ideas, then why not check out my PIZZA RECIPE BOOK – The Vegetarian Pizza oven.
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