Because there is less gluten in regular flour, multi-grain dough is significantly easier to work with. The flour blend I've been working with includes white 00, wheat (less gluten than white), a bit of rye (less gluten than wheat) and a bit of cornmeal. When I'm done combining all the ingredients, the dough has to rest for ~20 minutes -- as opposed to white flour batches, which typically take closer to an hour. When I let the multi-grain dough rise for a day, I don't bother to punch it down (as opposed to white flour batches, which need to be either punched down or degas-ed) and let things happen naturally until the next day.
This one had a great turn-out:
I started with my traditional basting mixture:
Then I created a base with braised balsamic onions, added sliced yukon gold potatoes, roasted eggplant, and mozzarella cheese.
After I took the pie out of the oven, I added sliced tomato, a sprinkle of parm and chopped parsley.