Sprouted Flour Pizza Crust Food

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:

• Preheat oven to 425 F/218 C. Mix all sprouted flour pizza crust ingredients in a bowl with your hands until the dough pulls away from the sides of the bowl. Gather dough together with your hands and press into a ball.
• Knead dough in bowl 10 times to make smooth then divide dough in half. On lightly floured surface roll each half into a 13 inch circle. Place on pizza pan (use parchment paper to cover if you have only aluminum ones). Turn up edges 1/2 inch and pinch.
• Brush circles with 2 Tbl of olive oil.
• Bake sprouted flour pizza crusts for 10 minutes. Remove from oven and add add desired toppings. Try this easy, no cook pizza sauce. Bake for 5-10 minutes until it looks done.
• Serve and enjoy!
• Refrigerate any leftovers you may not have used. This pizza crust will last for several days in the refrigerator, and you can even freeze it if you desire to make pizza at a later date.

THE BEST PIZZA DOUGH

Steps:

• In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

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.