Another Variation on the Piadine Dough …


After 3 minutes at high speed, it's perfect!


Just out of the mixer ... notice how much flour is on the board. You may be tempted to dump lots and lots of flour on your board, but resist!

This afternoon I am trying another variation on the Piadine Dough. I increased the whole wheat and rye flours, used unbleached all-purpose flour instead of bread flour, and used Annie’s Naturals Roasted Garlic Flavored Extra Virgin Olive Oil (see: instead of regular extra virgin olive oil. It looks and smells fabulous! I used a sponge method for the dough.

For the original recipe for Michael Chiarello’s Piadine Dough, from his The Tra Vigne Cookbook, see:

This recipe makes enough dough for one large pizza, two medium pizzas or focaccias. One of these days I will try ciabatta with this dough. I think it will make an amazing ciabatta!

Whole Wheat Rye Piadine Dough

2 1/4 teaspoons active dry yeast
1/2 cup water
1/4 cup rye flour
1 7/8 cup whole wheat flour
1 cup water
2 tablespoons Annie’s Naturals Roasted Garlic Flavored Extra Virgin Olive Oil
2 teaspoons kosher salt
1 cup all-purpose flour (unbleached)
Flour for kneading, up to about 1/2 cup including your bench flour

Make the sponge:
Sprinkle the yeast over the water and let it stand until it is dissolved. Add the rye and whole wheat flours, about 1/4 to 1/2 cup at a time and stir until you have a smooth, thick batter. If you are using a stand mixer, such as a KitchenAid, you might want to use the paddle for this step, rather than the hook attachment. Let rest to allow the yeast to proof. I was a bit pressed for time today, so I only let it stand about 10 or 15 minutes. Normally, I would let it stand 30-45 minutes.

Mix the dough:
Add 3/4 cup of the remaining flour. If you’re using a stand mixer, use the hook attachment and low speed at this stage.  In a separate small bowl, stir the salt into the remaining 1/4 cup of flour and set aside. When the flour is mostly mixed in, add the olive oil, mix a bit, then sprinkle the remaining 1/4 cup flour and salt into the dough. Continue to mix the dough on low speed for 3-4 minutes. You’ll want to stop and scrape the dough from the hook a time or two during this stage. After 3-4 minutes, turn the mixer to high speed and knead on high for 3 minutes. You’ll want to sprinkle in a little flour while it kneads, but be careful to not add too much (no more than 1/8 to 1/4 cup).

Just out of the mixer.

Turn the dough on onto a floured board (see above). This is a wet dough, so you want to have enough flour on your board to prevent sticking, but don’t be tempted to over flour the board. This dough is a bit delicate and deserves a very light touch. You will find that it comes together very quickly and is easily shaped into a round. When you’re first learning, you may be frustrated when dough sticks to your hands, but patience and practice will pay off. It’s almost as if your hands develop a non-stick coating after a while.

First shaping

If you're making 2 pizzas or focaccias, cut the dough in half ...

... then shape each piece into a round.

Place each round in an olive-oiled bowl, cover with plastic.

This dough can be left at room temperature to proof right away, or be refrigerated overnight for use the next day. It will proof pretty quickly, depending on the temperature in your kitchen, and the temperature of the water you use. I like to use cool water for my breads, and rarely use warm water. If you are using the dough right away, the first rise will take 45 minutes to one hour, until it doubles in size. Gently punch down the dough and fold the sides under to once again create a smooth top. Then, let it rise again until it just about doubles in size again. Shape into focaccia, or use as pizza, or … try something new! Tonight, I’m making a simple rosemary and sea salt focaccia, which I have to go prepare right now. Tomorrow, I’ll try ciabatta.


By the way … for you Costco shoppers out there, Costco now carries Annie’s Naturals Roasted Garlic Flavored Extra Virgin Olive Oil in 1-liter bottles.

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