Follow Us

 
Full Name:

Address 1:

Address 2:

 
 
City:
State:
Zip Code:
Email (required):

If I like it and decide to continue, I'll pay just $16.95, and receive a full one-year subscription (9 issues in all), a 62% savings off the newsstand price! If for any reason I decide not to continue, I'll write "cancel" on the invoice and owe nothing.

Submit my order

Offer valid in US only.
Canadian subscriptions | International subscriptions

CLOSE WINDOW

Today's Daily Tip

Spotlight on Sivananda Yoga

At its core, Sivananda Yoga is geared toward helping students answer the age-old question, "Who am I?" This yoga practice is ... (continued)

Print Print Email Email Comment Comment Add to Favorites
Log in to save to My Yoga Journal!
Add to Favorites
Bookmark Bookmark

Sprouted Pizza Dough

Finish off this versatile crust with any combination of toppings: Tomatoes, fresh mozzarella, pesto, artichokes, and broccoli are sure to please.

By Charity Ferreira

Makes 1 10-inch crust

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5.  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.

See All Food Articles »

Print Print Email Email Comment Comment Add to Favorites
Log in to save to My Yoga Journal!
Add to Favorites
Bookmark Bookmark

Subscribe to Yoga Journal Magazine

Reader Comments

BAK

How do you sprout barley or where do you find it?

Add a Comment »

Your Name:

Comment:

Join Yoga Journal's Benefits Plus

Liability insurance and benefits to support teachers and studios.

Learn More »

Enter to Win Great Prizes!

Enter to Win Great Prizes! Enter the latest Yoga Journal sweepstakes for your chance to win fabulous prizes!

Enter Now »
Full Name
Address 1
Address 2
City:
State:
Zip Code:
Email (req):

If I like Yoga Journal and decide to continue, I'll pay just $16.95, and receive a full one-year subscription (9 issues in all), a 62% savings off the newsstand price! If for any reason I decide not to continue, I'll write "cancel" on the invoice and owe nothing.