PRESENTATION
Multicereal dough can be used to make excellent pizzas. The higher base can be stuffed with more abundant and diversified toppings: it suits both traditional and more creative sauces. The characteristic of multicereal flour is the mix of cereals used: soft wheat flour is mixed with barley meal, rye flour and oatmeal at different percentages. Sometimes, poppy or flax seeds are added and remain visible in the dough. This kind of flour is well suited to highly hydrated dough. In that case, add 70% of water. The dough rises in the fridge for about 15 hours: this makes the pizza digestible and really tasty. The combination with tomato, capers and anchovies is a must and always appreciated for its simplicity, thanks to the savouriness of capers and anchovies that perfectly matches tomato and Dalli Cardillo Mozzarella Santa Marta.

PREPARATION
Work the multicereal flour with the water and the fresh yeast. Add the salt only after having mixed the other ingredients. Work the dough in a bowl until obtaining a soft and slightly sticky mass. After leaving the dough to stand for 15 minutes, put it on a table and spread it by hand by forming a rectangle, take the left edge first and then the right one to the centre until they overlap. Starting from the upper part, fold the dough to the centre and rolled it up in such a way as to find the opening at the bottom. This way, the dough acquires strength. Repeat it twice until the dough is smooth and soft. Put it in the fridge in a hermetically sealed container for 12 to 18 hours. The day after, take the dough and make a roll deflating the mass. Put it into a container greased with butter and seal it with a sheet of plastic wrap.
After about 3 hours - when the roll volume has tripled - spread the roll on a baking-tin slightly greased with butter.
Season the dough with tomato and add the capers. Bake in a preheated oven at the highest temperature, placing the baking-tin on the lower surface for about 12 minutes.
Take the baking-tin out of the oven and add the Dalli Cardillo Mozzarella Santa Marta in thin slices and the anchovies. Put it again into the oven on the upper rack for about 2 minutes until the Dalli Cardillo Mozzarella Santa Marta melts. Serve it hot after a few minutes out of the oven, adding a little extra virgin olive oil.

 INGREDIENTS (for a person)
- 180 g multicereal flour
- 120 g water
- 2 g fresh brewer's yeast
- 5 g salt
- Flour 00 (to dredge)
- 200 g peeled tomatoes
- 125 g Dalli Cardillo Mozzarella Santa Marta
- 15 g anchovies in oil
- 10 capers
- 5 g extra virgin olive oil