Sprouted Pizza Dough
Finish off this versatile crust with any combination of toppings: Tomatoes, fresh mozzarella, pesto, artichokes, and broccoli are sure to please.
Makes 1 10-inch crust
1 1/2 teaspoons active dry yeast
6 tablespoons warm (110°F) water
1-4 cup cold water
2 tablespoons olive oil
3-4 cup whole-wheat flour
1-2 cup sprouted barley, chopped fine
1-2 teaspoon salt
1 cup unbleached white flour
Dissolve the yeast in warm water and set aside for 3 to 4 minutes.
Meanwhile, combine the cold water and oil in a large bowl. Add the yeast mixture, then the whole-wheat flour, sprouted barley, and salt. Gradually add the white flour to make a workable dough.
- Turn the dough onto a lightly floured board and knead for about 5 minutes, sprinkling in a little more flour as needed to keep it from sticking.
- Put the dough into an oiled bowl and turn it once so that its surface is coated with oil. Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- To shape the pizza, first form the dough into a flat round. Roll it out on a floured surface, turning it regularly to keep a round shape. It should be about 1-8 inch thick though slightly thicker at the edges.
- Lay the dough on an oiled pizza pan and cover with desired toppings. Bake pizza in the lower half of a 450°F oven until the crust is golden and crisp, 10 to 15 minutes.
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