March Recipe Re-do:

Sprouted Pizza Dough

You’ll Need:

1 ½ teaspoons active dry yeast
6 tablespoons warm (110 F) water
¼ cup cold water
2 tablespoons organic olive oil
¾ cup organic whole-wheat flour
½ cup sprout seed of your choice, chopped fine
½ teaspoon salt 1 cup organic unbleached white flour

1. Dissolve the yeast in warm water and set aside for 3 to 4 minutes. Combine the cold water and oil in large bowl. Add the yeast mixture, then the whole-wheat flour, sprouts, and salt. Gradually add the white flour to make workable dough.

2. Turn the dough onto a lightly floured board and knead for about 5 minutes, sprinkling a bit more white flour to keep it from sticking.

3. Put dough in oiled bowl and turn it once so that its surface is coated with oil. Cover the bowl with a kitchen towel and let rise in warm place for an hour – you want the dough to double in size.

4. Form dough into 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, and slightly thicker around the edges.

5. Place the dough on a lightly oiled pan and cover with any toppings – I love to use frozen pesto and canned tomato sauce from last summer as well as our local Beehive goat cheese. Bake @ 450 F for 10 – 12 minutes or until the crust is golden brown.