Here is the sprouted wheat pizza dough. I like this better than my other pizza dough recipe. So much food, so little time!
My kids like plain pizza’s, and I didn’t want to make separate ones since I was using my pizza stone. So I just did half and half.
One side is homemade pizza sauce with mozzarella, Monterey jack and parmesan cheese. The other side has olives, onions, red bell pepper, kale and artichoke hearts. I later added the cheese mixture above plus feta cheese. SO GOOD!
**This is a new trick I learned. If you don’t want soggy pizza, bake your pizza WITHOUT the cheese first. Add the cheese for the last 2 minutes of baking time. It turns out perfect everytime!
Go ahead…….take one…………I’ll share!
Sprouted Wheat Pizza Dough
1¾ cups warm water
1 tsp instant yeast
¼ cup olive oil
2-3 cups fresh-ground sprouted wheat flour
1¾ tsp sea salt
Mix water and yeast together. Stir in olive oil and 1 cup sprouted wheat flour. Allow this to rest for 10 minutes. Add 1 more cup of flour and the salt. Mix until well blended and continue adding flour until the dough pulls away from the sides of the mixing bowl. Knead for 8 minutes.
Place in a greased bowl, cover and allow it to rise for 1 -2 hours. Pre-heat oven to 450°F with pizza stone in the oven.
Put sauce and vegetables bake for 8 minutes (thin crust)
Take out, add the cheese and bake for another 1-2 minutes.
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By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.