Sprouted Flour Pizza Crust Recipes

SPROUTED WHEAT PIZZA DOUGH

Steps:

• In a large bowl or stand mixer, combine water and honey. Stir until honey dissolves. Add olive oil, then flour, salt, yeast and spices (if using). Mix until fully combined.
• Knead dough on a lightly floured surface or by mixer with dough hook attachment for several minutes, until smooth.
• Divide the dough as needed. This recipe will make 2 medium regular crust, 2 large thin crust or several smaller pizzas. Place dough balls in a lightly oiled bowl, cover with a clean tea towel and allow it to rise in a warm area for 1 hour (a cold oven with just the light on works well). After rising, dough should be visibly puffy.
• If you're not ready to make your pizza yet, cover the dough with plastic wrap and put it in the fridge. You can also make your dough the day before and allow it to rest in the fridge overnight (it will develop a stronger yeast flavour). If using the fridge, allow the dough to come to room temperature before baking.
• Preheat oven to 400°F. Roll or stretch out dough to the desired size. If your pizza shrinks, allow it to rest a few minutes before stretching it out again. With your fingertips, make indents around the border to form the crust. Prick the dough several times with a fork to avoid large air bubbles.
• Bake the dough for 5 minutes. Remove from the oven, top with your favourite toppings, and bake for another 10-15 minutes or until golden brown.

SPROUTED FLOUR PIZZA CRUST

Steps:

• Place all ingredients in a large bowl or food processor and mix well.
• Remove the dough from the bowl and knead it into a ball on a lightly floured surface.
• Coat the bowl with olive oil; place the dough back in the bowl and turn it once to coat with oil.
• Cover the bowl with a dish towel and let it stand for 30 minutes or until the dough doubles in size.
• Place it on a greased baking pan and add your toppings.
• Bake 8-12 minutes at 500 degrees.

SPELT PIZZA DOUGH

Steps:

• Whisk 1 cup flour, water, honey, and yeast together in a bowl. Let stand until yeast softens and mixture is bubbly, about 20 minutes.
• Stir remaining flour, olive oil, and salt into yeast mixture. Beat mixture in a bowl with an electric mixer fitted with a dough hook attachment, adding more flour as necessary, until a soft and tacky dough forms, 3 to 4 minutes. Place dough in mixing bowl with a little olive oil, cover bowl with a plate, and let rise until doubled in size, 90 minutes.
• Punch dough down and transfer to a lightly floured work surface. Divide into 4 balls; cover each and let rest until dough rises slightly, 30 to 45 minutes. Roll into desired shapes and thickness.