Recipes for professionals

Dough with toasted seeds by Cristian Zaghini



500 g Molino Grassi Multicereali flour or H16 Molino Grassi flour
220 g water
5 g fresh compressed yeast

Biga maturation 16 hours at +19°C


All Biga+
500 g H 12 Molino Grassi
20 g salt
250 g cold water
20 g extra virgin olive oil
5 g fresh compressed yeast
10 g mixed toasted seeds

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Toasting the seeds

25 g linseed
25 g sesame seeds
25 g poppy seeds
25 g sunflower seeds.

Heat the seeds at 160°C in the oven or in a frying pan until toasted. Add water equal to the weight of the seeds, and leave to cool.


Follow the mixing order, then, add the seeds at the end and mix them in at first speed. Once the dough is finished, place it in a bowl suitable for the weight of the biga and make three folds. Leave for 1 hour at 26-27°C for 1st proving and then form into balls weighing 280-300 g.

Leave to rise for 2-3 hours, then flatten and shape and pre-bake for 5 minutes at 260°C.

When serving, regenerate the dough disc at the same baking temperature, stuff and serve.


Blanch the spinach or Swiss chard in salted water for 2-3 minutes. Drain and season with extra virgin olive oil and salt. Cut the bindolina into a fine julienne. Break the buffalo burrata down.

Assemble the pizza starting with the spinach, burrata and finally the bindolina julienne. Garnish with extra virgin olive oil and grated black pepper.