Have you ever stood in front of the supermarket shelf, undecided about which pinsa base to choose? Alongside the classic versions, you might have noticed a multigrain variant that promises lightness, fiber, and a richer flavor. Maybe you’ve wondered whether it’s a healthier option. Perhaps you’ve already tried it, or maybe you passed it by without a second thought. Either way, it’s worth taking a closer look.
In this article, we’ll explore what we mean by multigrain dough and how it applies to flour, pinsa, pizza, bread — in general, to baked goods. We’ll look at the benefits compared to traditional dough and why it’s increasingly chosen by those who want a product that’s healthy, tasty, and easy to digest.
Multigrain Flour: What It Is and How It’s Made
Multigrain flour is a blend made by combining flours from various grains, carefully selected to balance flavor and nutritional value.
Unlike refined wheat flour (Type 0, Type 00…), which is the most common base for bread and pizza, multigrain flour offers a more complex flavor and nutritional profile. It provides more fiber and minerals, as well as a richer, more nuanced taste.
The composition of each blend can vary significantly depending on the intended product and recipe goals: some multigrain flours are made for rustic bread, others for lighter doughs like pizza or pinsa. Among the most frequently used grains are:
- Wheat – often the base, for its structural properties
- Rye – with an intense flavor, useful for increasing fiber
- Barley – adds sweet notes and enhances browning
- Oats – contribute softness to the dough
- Rice – lightens the texture and improves digestibility
- Soy – enhances the protein profile
- Spelt, millet, and other minor grains in varying amounts
The mix is never random: each flour is carefully dosed to create a balance between taste, baking performance, and nutritional benefits. This tailored approach is what makes multigrain flours so appealing to those seeking an alternative to conventional products.
From Flour to Multigrain Dough
Once the blend of flours is defined, the next step is dough-making. Multigrain dough is the result of combining these flours with water, yeast (or sourdough), and other ingredients, according to recipes designed to highlight the qualities of each grain.
Compared to classic dough, multigrain versions have distinct features: they’re generally higher in fiber, often more hydrated, and tend to have a more aromatic smell. The variety of grains can make the dough easier to digest and lighter on the stomach — especially when the fermentation is long (like the 72-hour rise typical of pinsa).
Multigrain Pinsa: Tasty, Light, and Full of Fiber
In recent years, even pinsa has embraced the multigrain trend. And Di Marco’s multigrain pinsa is a perfect example, designed for those looking for a nutritionally complete option without sacrificing pleasure.
Our multigrain mix balances tradition and innovation. In addition to the “classic” flours used in original pinsa (Type 0 wheat, soy, and rice, which give pinsa its signature soft yet crispy texture), the multigrain dough is enriched with:
- Whole rye flour (Type 2)
- Barley flour
- Oat flour
- Barley malt flour
- And three types of seeds: flaxseed, sunflower, and pumpkin (for extra crunch)
This composition doesn’t drastically change the pinsa-eating experience but adds new, more rustic and full-bodied aromas, along with a slightly more complex texture.
On the nutritional side, the differences compared to classic pinsa are significant: although the calorie difference is minimal, there is a notable reduction in carbohydrates and sugars, with a fiber content nearly four times higher. That’s why we believe that the multigrain version of pinsa — available both refrigerated and shelf-stable — is excellent for those who want to:
- increase fiber intake,
- limit simple sugars,
- and still enjoy a light, fragrant baked product.
It’s perfect for those who follow a mindful diet, those who want variety in their weekly meals, or simply anyone who loves fuller, more natural flavors.
