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Thin n’ Crispy Pizza Crust – Made with Soaked Grains

on March 28 | in Recipes | by | with 12 Comments

This recipe was adapted from Sugar and Spice, which was adapted from Cooking Light December 2007. The only change I made was to incorporate Nourishing Traditions-style soaked grains. Thank you Stephanie for passing this along. It’s our favorite crust ever!

YIELD: 3-4 Servings

PREP: 15 mins

COOK: 20 mins

READY IN: 24 hrs 35 mins

This recipe was adapted from Sugar and Spice, which was adapted from Cooking Light December 2007. The only change I made was to …

Ingredients

    • 3 1/4 cups whole wheat flour
    • 1 cup warm water
    • 2 tbsp whey, lemon juice, or apple cider vinegar
    • 2 tbsp raw honey 
    • 4 1/2 tsp instant yeast (or activated yeast)
    • 1/2 tsp sea salt
    • 4 tsp yellow cornmeal 

Instructions

  1. On the night before you want to serve pizza, combine the warm water, lemon juice/whey, and whole wheat flour. Cover and leave on counter for 12-24 hours.
  2. Next day, add raw honey, instant yeast, and sea salt.
  3. Knead on a well-floured surface for 10 min, adding flour as needed to keep dough from sticking to hands. Lightly cover with oil and place in a warm area for 1 hr to rise (an oven heated to 150-170 and then turned off is perfect).
  4. Once the dough has risen, remove from oven and preheat oven to 450 degrees.
  5. Punch dough down; cover and let rest 5 minutes.
  6. Separate into two balls. Roll first ball of dough into a 14-inch circle on a lightly floured surface.
  7. Place dough on a pizza stone or baking sheet sprinkled with cornmeal.
  8. Repeat process with second half of dough.
  9. Drizzle dough with a little olive oil and sprinkle with a pinch of salt.
  10. Place pan on lowest oven rack; bake at 450 for 10 minutes or until golden brown. Remove from oven; top with desired toppings and bake an additional 10 minutes or until crust and cheese is lightly browned.

CUISINE: Italian
COURSE: Entrée
SKILL LEVEL: Beginner

If you like a thicker crust, try my other soaked grain pizza dough.

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12 Responses to Thin n’ Crispy Pizza Crust – Made with Soaked Grains

  1. Meredith says:

    Ummm…yumm-o.
    .-= Meredith´s last blog ..Down on the Farm =-.

  2. Stephanie says:

    You are awesome, Heather!!! Thank you, and I am glad you all like it so much. I can’t wait to try it out this week.
    .-= Stephanie´s last blog ..Two Months =-.

  3. [...] Pepperoni and Pineapple Pizza – Using our brand-new Thin N’ Crispy Pizza Crust! [...]

  4. [...] not with this recipe (I use our Thin N’ Crispy Pizza Crust made with soaked grains), but c’mon . . . I’ve been doing this for awhile and this was [...]

  5. ashley says:

    Heather,
    If I am going to freeze some of it, at what point do I stop and freeze? Before letting it rise or after?

    Ash

  6. Chelsea says:

    This looks lovely. I just want to check that the extra 1/2 to 1 cup of flour to dust the benchtops?
    :-)

  7. Heather says:

    Chelsea – I’m not quite sure what you mean. Please clarify.

  8. Leslie says:

    This is the best whole grain pizza crust recipe I’ve found. Thank you!

  9. Tammy Rich says:

    I know this is an old posting, but I’m wondering if i could use this crust dough to make the Chicken and Vegetable Turnover recipe – instead of the Einkorn Crust?…I’m a little bit overwhelmed by the sourdough einkorn crust recipe…:-)

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