Pizza is a real favorite around here, so, naturally, I (and the team) had to pizza dough test every flour to make sure it was worthy…, I used the following recipe that yields one 14–16-inch thin crust pizza, you can double it for a larger pizza, or thicker crust:
- 1/2cup warm water (105 to 110°F)
- 1 tablespoon of your favorite honey
- 1 1/8 teaspoons yeast
- 1 1/4 cups sprouted wheat flour
- 1-2 tablespoons olive oil
- 1/2 teaspoon sea salt
Mix warm water, yeast and honey and cover for up to 5 minutes. In the meantime, measure flour and salt in separate bowl and combine well. Then add flour mixture to yeast mixture and knead until smooth, which doesn’t take too long. Cover and let rise until dough doubles, which is about 30-45 minutes, depending on the temperature in the house. Once doubled, I rolled the dough out and put it on a flour dusted pizza board. In the meantime, I preheated the oven to 500 degrees, with a cast iron pizza stone inside. I added all the toppings and transferred the pizza onto the heated pizza stone in the oven and reduced the oven temperature to 450 degrees and baked until done, which took about 10-15 minutes. Pizza You can also roll out the crust on dusted parchment paper, add the toppings and transfer it to the heated pizza stone, if it’s easier. If you don’t have a pizza stone, any round or square pan can work, and it doesn’t need to be preheated. The option of prebaking the crust, then adding the toppings can be done, as well, which is how I first started out making home baked pizza. This dough can be used to make calzones, too.
Here’s our assessment of how each flour performed in pizza crust:
- Sprouted Hard Red wheat – this was an easy, firm dough to roll out and shape. The crust had a nutty, wheat flavor that wasn’t overbearing, and baked perfectly for a thin crust pizza that didn’t droop.
- Sprouted Spelt – another easy to manage dough that shaped well, and baked a great crust. The gluten structure of Sprouted Spelt is weaker than the Sprouted Hard Red wheat, so, you will notice slightly less elasticity in the dough, but still easy to develop the crust. We let this dough rise about 2 hours longer, and it gave a light, airy crust with a few bubbles.
- Sprouted Soft White Wheat – by itself, this dough was stickier to work with, and I had to roll out a slightly thicker crust, due to the lower gluten level compared the Sprouted Hard Red wheat, however, the baked crust turned out well, with minimal wheat aftertaste. There were even some nice bubbles it produced in the crust. This flour was also tested with a 50% mixture of the Sprouted Hard Red wheat, which provided more elasticity, and a stronger wheat flavor.
- Sprouted Kamut – Since Kamut is naturally low in gluten, this dough was more ‘delicate’, and had to be rolled out as a thicker crust. It is a softer dough, and the crust was quite soft, so the baking time needed to be increased to get a harder crust. The taste was delicious, and the wheat flavor was subtle. I also tested the crust with a 50% Sprouted Hard Red Wheat/ 50% Sprouted Kamut mixture, which provided greater elasticity and easier to work with dough with a harder crust as the end result.
- Sprouted Rye – Yes, we even tried the Sprouted Rye, most people confuse Rye with the flavors of Rye bread, added with anise and fennel. However, Rye flour by itself has a neutrally earthly flavor. 100% Sprouted Rye turned out to be similar in dough elasticity and baking properties as the Sprouted Kamut, due to the naturally low gluten content, but not as soft as the Sprouted Kamut. It worked best with a 50% Sprouted Hard Red wheat/50% Sprouted Hard Red wheat mixture. This dough provides great nutritional value for a pizza crust, with a subtle earthy Rye flavor, which is undetectable once the pizza toppings are in place.
The rise time can be increased by 2-3 hours for each dough type, and it can be refrigerated if you want to make it a few days later. I refrigerated the dough for up to 5 days, and it was fine for pizza crust. In the end, we concluded that this was a great, tasty chore! All the flours can work well for homemade pizza, and with a few tweaks, such as mixing in Sprouted Hard Red wheat to lower gluten flours, you can make pizzeria style pizza and calzones at home. Nevertheless, lower gluten flours can work well by themselves, with a little extra care in rolling out the dough, and transferring it to the pizza pan.
Have fun and bake!
Pamela, Summers Sprouted Flour