Get FREE access to my newsletter, exclusive coupon codes, and links to Mommypotamus recommended products for your health and home!

Soaked Grain Pizza Dough

on March 24 | in Recipes | by | with 35 Comments

Our family has been using this whole-wheat pizza dough recipe for years. I recently modified it into a soaked grain recipe to make the vitamins and minerals in the flour more accessible. It’s easy and delicious!

PREP: 27 mins
COOK: 60 mins
READY IN: 25 hrs 27 mins

Our family has been using this whole-wheat pizza dough recipe for years. I recently modified it into a soaked grain recipe to make …

Ingredients

  • 4 1/2 cups whole wheat flour
  • extra flour (for kneading)
  • 1 cup warm water
  • 1 tbsp raw honey
  • 1 tbsp olive oil (extra virgin)
  • 2 tbsp whey, kefir, or apple cider vinegar
  • 1 tbsp instant yeast (or yeast that has been activated)
  • 4-8 tsp yellow cornmeal

Instructions

  • Combine warm water, raw honey, olive oil, and whey together.
  • Mix with 4 1/4 cups of flour (I use whole wheat or spelt).
  • Cover and leave on counter for 12-24 hours.
  • Next day, Add 1 tsp of salt and 1 tbsp of instant yeast or activated yeast.
  • Knead on a well-floured, flat surface for 10 minutes, adding flour as needed to keep it from getting too sticky.
  • Lightly cover with oil and place in a warm area for 1 hour to rise (an oven heated to 150/170 and then turned off is perfect).
  • When dough has roughly doubled in size, punch it down and divide into two portions.
  • Form a ball with half and roll out onto a pastry cloth or well-floured surface.
  • Add half of the cornmeal to pizza stone or baking sheet.
  • Gently transfer dough to pizza stone or baking sheet and bake at 350 degrees for 5 minutes.
  • Repeat process with second half of dough.
  • Now, just add your toppings and bake for about 20 minutes!

 

CUISINE: Italian
COURSE: Entrée
SKILL LEVEL: Beginner

 

 

Ingredients needed:

3 – 3 ½ cups whole wheat flour
1 c warm water
2 tbsp lemon juice, whey or apple cider vinegar
2 teaspoon honey
1 tbsp plus 1 ½ tsp instant yeast or yeast that has been activated
1/2 teaspoon kosher salt
4 teaspoons yellow cornmeal

Related Posts Plugin for WordPress, Blogger...

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only ever endorse products that are in alignment with Mommypotamus' ideals and that I believe would be of value to my readers. Heather Dessinger is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

related posts

35 Responses to Soaked Grain Pizza Dough

  1. oh my, that looks so delicious! i think riley and i will have to do this one together! i had to go look at my honey bottle and what do you know, it’s raw! woohoo.
    .-= Joanna Moore´s last blog ..Thankful Thursday =-.

  2. oh, by the way, what are those toppings? i think i see mozzarella, tomatoes and spinach?
    .-= Joanna Moore´s last blog ..Thankful Thursday =-.

    • Heather says:

      Joanna – It’s Whole Foods’ Margherita Pizza with a few modifications:

      Real pizza dough instead of pita bread
      Mozzarella instead of goat cheese
      Homemade pesto instead of pre-made

      The pizza recipe is at http://www.wholefoodsmarket.com/recipes/2283

      A good homemade pesto recipe is at http://simplyrecipes.com/recipes/fresh_basil_pesto/

      If you make a full batch of pesto you will have enough for two pizzas. The dough makes two crusts so that works, but we usually cut the pesto in half and use different toppings on the other pizza. Pesto is a little expensive to make if you have to buy basil at the store. We grow our own in the summer but are still in the store-buying phase right now.

  3. Stephanie says:

    I am planning on making pizza later this week and this sounds really good. Is this a thin, crispy crust? I am always on the lookout for THE pizza dough recipe for us. I have found a good thin and crispy one (that is what we prefer here), but of course it is not as healthy as I’d like it.
    .-= Stephanie´s last blog ..Who dresses this kid? =-.

    • Heather says:

      Stephanie – I am with you on the thin, crispy crust but my family seems to prefer a thicker crust. This dough may work if you roll it thinner, but I haven’t tried it myself.

      If you send me your thin crust recipe or post in on your blog I would be happy to re-engineer it into a healthier version. All it usually takes is a few minor substitutions to make a much healthier finished product. That’s what I’ve done with all our recipes: tortillas, pita bread, muffins, whole grain bread, etc.

  4. Shannon says:

    I think I’ll have to make this sometime this week! :)

  5. Penny says:

    I love me some pizza, so I will have to try this! Do you happen to know if a nutritional breakdown exists for it anywhere?

  6. Stephanie says:

    I will try to roll it out thinner and see how it works out. This is the recipe I’ve been using: http://chelley325.wordpress.com/2008/02/13/thin-n-crispy-pizza-crust/. I sub honey and WW flour for the sugar and flour. I have a soaked tortilla recipe I used from Keeper of the Home’s site that I like. I am always uncertain how to adjust recipes for soaking…any tips would be greatly appreciated. :)
    .-= Stephanie´s last blog ..Who dresses this kid? =-.

    • Heather says:

      Stephanie – I took a look at the recipe and it should be pretty simple to convert. I’ll do a test batch over the weekend and post the results next week. Thanks for passing the recipe along. I love thin-crust pizza!

  7. [...] up and play detective. The night before she came over I carefully mixed up the ingredients for my soaked grain pizza dough using the instructions on my website. I have to admit I was pretty sure the mistake was [...]

  8. Lindsey says:

    Hi! I just put this dough in the oven to rise. I followed the directions as you wrote them, but my dough was extremely sticky. I had a hard time kneading because the dough kept sticking to my hands and the counter top, regardless of how much flour I kept adding. We’ll see if it rises correctly… I was wondering if maybe you could tell me if your dough is also very sticky? Or did I perhaps do something wrong?

    • Heather says:

      Hi Lindsey! How did it work out? I haven’t made this recipe in a LONG time (we transitioned to spelt and then went grain-free because the hubs has difficulty digesting grains), but I’d a little sticky is fine but you may want to add more flour just to make it easier to work with.

  9. Kristina says:

    Hello,
    The pizza crust looks delicious, but when do you add the cornmeal?

  10. [...] via Soaked Grain Pizza Dough « The Mommypotamus. [...]

  11. [...] Dinner- Homemade mini pizzas (will post these recipes soon… we do a variety), with soaked grain crust [...]

  12. jill says:

    do you know anything about the differences of soaking flour verses soaking the whole wheat berry and then drying and then grinding into flour? for instance, can i buy some whole grain flour from the store, then soak it (as in your recipe above) and get the same nutritional results as soaking/drying/grinding the whole wheat berry?

    thanks!

  13. Kimberly S. says:

    Thanks for sharing the recipe! I stumbled onto it through a google search and I’m going to attempt to use it for making pizza pockets. Any adjustments you would recommend? I have used regular pizza dough for pizza pockets, but this will be a first with soaked grains.

  14. Ema says:

    Thanks for creating this recipe! After the first 5 minutes of baking, and before you add toppings, can it be frozen for later use? Thanks.

  15. Joanna says:

    Wow, I made this pizza dough for the first time tonight and I think it’s going to become our new standard! Somehow the dough is so light and soft even though it’s all whole wheat! Thanks so much for the recipe. :)

  16. […] made this awesome pizza crust with it. Except it wasn’t awesome this time. It was dense, too chewy, and […]

  17. Caitlin says:

    Hi, I’ve seen some people say all grains are bad, have you noticed any negative side effects since introducing bread? I recently read that people with celiacs have eaten sourdough with no problems, the flour was fermented for a month. I try not to have grains but I dont feel good without them and autism runs in my family, I don’t want my son having issuses..,

  18. Karen Wood says:

    Mmmm this sounds really good and I just pinned it.

  19. Molly says:

    So, what do all of you (including you, Mommypotamus) do when you take the flour and liquid, let it soak, and come back the next day and it’s a complete brick? How do you knead that? I have this problem with most soaked doughs, and I end up having to add a lot of liquid the next day just to bring it to a normal kneadable texture.
    Additionally, I’m curious if after 10 minutes you are able to get the elasticity that pizza dough is favored for? I had to knead almost a half hour to get the elasticity I was looking for. Talk about a workout!
    I’m not trying to critique – I see your pictures and it seems to work for you. I’m just looking for tips. :) Thanks in advance

  20. Ashley says:

    I read this and thought it sounded great–went out and bought all the ingredients! Came back to the blog to check the directions, then I read the “kitchen disaster” post about this recipe.

    You did come back to this post and fix the proportions, right? Right??? Now I’m really scared!

  21. Janet says:

    Can you make the dough ahead and freeze?

    • Amanda @ Mommypotamus Support says:

      Janet, Heather hasn’t tried it, but she have her doubts that the yeast would work properly if frozen. It might, though!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

« »