Multi-ancient Grain Dough
Author: Tony Gemignani
Recipe type: pizza dough
- 8 pounds flour (organic / protein range near 13 percent)
- 1 pound spelt (organic)
- ½ pound soy
- ½ pound whole wheat (organic)
- 6 pounds cold water (40-45 F)
- ½ pound warm water (80-85 F)
- 3.2 ounces fine sea salt
- 1.6 ounces dry active yeast
- 1.6 ounces organic EVOO
- 1.6 ounces organic local honey
- 1.6 ounces low diastatic malt
Recipe by Pizza Today at https://pizzatoday.com/topics/menu-development/respecting-the-craft-ancient-revival
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