Thin n’ Crispy Pizza Crust – Made with Soaked Grains
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!
Soaked Grain Thin Crust Pizza Dough
By
Published: March 28, 2010
- Yield: 3-4 ( 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 (Click here to order raw honey)
- 4 1/2 tsp instant yeast (or activated yeast)
- 1/2 tsp sea salt
- 4 tsp yellow cornmeal (Click here to order sea salt)
Instructions
- 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.
- Next day, add raw honey, instant yeast, and sea salt.
- 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).
- Once the dough has risen, remove from oven and preheat oven to 450 degrees.
- Punch dough down; cover and let rest 5 minutes.
- Separate into two balls. Roll first ball of dough into a 14-inch circle on a lightly floured surface.
- Place dough on a pizza stone or baking sheet sprinkled with cornmeal.
- Repeat process with second half of dough.
- Drizzle dough with a little olive oil and sprinkle with a pinch of salt.
- 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.
If you like a thicker crust, try my other soaked grain pizza dough.
Soaked Grain Thin Crust Pizza Dough
By
Published: March 28, 2010
- Yield: 3-4 ( 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 (Click here to order raw honey)
- 4 1/2 tsp instant yeast (or activated yeast)
- 1/2 tsp sea salt
- 4 tsp yellow cornmeal (Click here to order sea salt)
Instructions
- 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.
- Next day, add raw honey, instant yeast, and sea salt.
- 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).
- Once the dough has risen, remove from oven and preheat oven to 450 degrees.
- Punch dough down; cover and let rest 5 minutes.
- Separate into two balls. Roll first ball of dough into a 14-inch circle on a lightly floured surface.
- Place dough on a pizza stone or baking sheet sprinkled with cornmeal.
- Repeat process with second half of dough.
- Drizzle dough with a little olive oil and sprinkle with a pinch of salt.
- 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.
Meredith
Ummm…yumm-o.
.-= Meredith´s last blog ..Down on the Farm =-.
Stephanie
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 =-.
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[...] 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 [...]
ashley
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
Heather
Hey Ashley, do everything up to the final baking. That includes pre-baking for 10 minutes before you put it in the freezer.
Chelsea
This looks lovely. I just want to check that the extra 1/2 to 1 cup of flour to dust the benchtops?
Heather
Chelsea – I’m not quite sure what you mean. Please clarify.
Leslie
This is the best whole grain pizza crust recipe I’ve found. Thank you!
Heather
So glad you like it, Leslie!
Tammy Rich
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…:-)
Heather
So sorry, Tammy, I’m not familiar with the turnover recipe you’re thinking of!