Sprouted Wheat Pizza Dough

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5 from 1 vote

Sprouted Wheat Pizza Dough

Tender pizza crust with whole grain sprouted wheat.

Servings:

Calories: 200kcal

Author: Judy Purcell

Ingredients

2 1/2 teaspoons active dry yeast
1 cup warm water (110°)
1 tablespoon honey
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
3 cups sprouted wheat flour

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Instructions

In a large bowl or in the bowl of a stand mixer, sprinkle yeast over warm water and honey. Let stand for 5 minutes to soften.
Stir in olive oil, then add salt and 1 1/2 cup of the flour. With a large spoon or mixer, mix until dough is elastic, about 5 minutes. Let dough rest 20 minutes.
Mix-in remaining flour 1/2 cup at a time until dough forms a soft ball of dough. Although the dough will be more shaggy than regular white flour dough, if it appears to be too soft or won't hold its shape, add 1/4 cup more flour.
Place in a greased bowl; turn dough to grease top. Cover tightly with plastic wrap and let rise in a warm place until doubled, about an hour.
Roll into desire shape or press into pan for pizza.

Notes

Makes (2) 14-inch hand-tossed pizza crusts or 4 thin crust pizzas

In order to create a more crisp texture, pre-bake the crust 5-6 minutes before topping, then top and bake as directed. This crust can also be pre-baked and frozen for future use. Bake 5-6 minutes at 450° until dough is set, but not browned. Let cool completely on wire racks, then cover completely with plastic wrap. If you can't lay the crust on a flat shelf, wrap a piece of cardboard with aluminum foil and lay the pizza on the cardboard for support before wrapping with plastic wrap. When ready to prepare the pizza, place the pre-baked crust on a pizza pan, add toppings, and bake.

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