Sprouted Wheat Pizza Dough Recipe
5 individual pizzas
- 5-2/3 cups sprouted whole wheat flour
- 2 teaspoons salt
- 1-5/8 teaspoons instant yeast
- 2-1/2 cups plus 3 tablespoons water (at room temperature)
- 2 tablespoons olive oil
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, stir together the flour, salt, and yeast (on low speed if using a stand mixer). Add the water and olive oil and mix or stir until the flour is hydrated and a coarse, wet dough forms, about one minute.
- Let the dough rest, uncovered, for five minutes. Then switch to the dough hook or use a wet spoon or wet hands and mix for one minute, on medium-low speed if using a stand mixer. The dough should smooth out and thicken slightly.
- Spread about 1 teaspoon of vegetable oil or olive oil on a work surface. Using a wet or oiled bowl scraper or rubber spatula, transfer the dough to the oiled area. Lightly oil your hands, then stretch and fold the dough, folding it over itself four times: once each from the top, bottom, and sides. The dough will firm up slightly but still be very soft and sticky. Cover the dough with the mixing bowl and then, at intervals of five minutes or up to twenty minutes, perform three additional sequences of stretching and folding. For each stretch and fold sequence, lightly oil your hands to prevent sticking. The dough will become firmer and less sticky with each stretch and fold. After the final fold it should be very tacky and supple and have a springy or bouncy quality when patted. (Note: If holding the dough overnight, put the dough in the refrigerator immediately after the final stretch and fold cycle instead of letting it rise.)
- Oil a large bowl and put the dough in the bowl. Mist the top of the dough with vegetable spray oil and cover with a lid or plastic wrap; if using plastic wrap, stretch it tightly over the bowl rather than laying it directly on the dough. Ferment the dough at room temperature for one and a half to two hours, until double in size (this time can be shortened by using a warm proof box set at about 90 degrees).
- Line a sheet pan with parchment paper or a silicone mat. Mist the surface with vegetable spray oil or lightly coat it with olive oil. Oil the work surface again, and transfer the dough to the work surface with an oiled bowl scraper or rubber spatula. Divide the dough into five equal pieces, each weighing about 9 ounces, with an oiled metal pastry blade or plastic bowl scraper.
- With lightly oiled hands, form each piece into a boule. Put the dough balls on the prepared pan, spacing them evenly. Mist with vegetable spray oil, then loosely cover the pan with plastic wrap or put it in a large plastic bag. Proof for one to two hours; the dough won’t double in size, but it should show signs of swelling and expansion. If you won’t be making pizzas immediately, refrigerate the dough, then remove it from the refrigerator about one and a half hours before you plan to make the pizzas.
- Preheat the oven to the highest it will go.
- When the crust is ready to be topped, place it on a floured peel. Be sure to use flour rather than cornmeal or semolina, as it doesn’t burn as quickly in the oven. Top the pizza as desired, then slide it onto the baking stone. If you aren’t using a baking stone, just put the panned pizza in the oven. While the pizza is baking, shape your next pizza.
- Bake for about four minutes, then use the peel or a spatula to rotate the pizza. It will take anywhere from five to seven minutes for the pizza to fully bake, depending on the oven. The edge should puff up and be a deep golden brown, perhaps even slightly charred.
- Remove the pizza, garnish as desired, then let it cool for one minute before slicing and serving. Continue baking as many pizzas as you’d like (the dough will hold up to an hour out of the refrigerator).
VariationMultigrain Sprouted Pizza Dough: You can replace up to 20 percent of the sprouted whole wheat flour with an equal amount, by weight, of other sprouted or nonsprouted flours, such as rye, corn, buckwheat, or millet. Depending on the grain, you’ll probably need to decrease the water by about 3 tablespoons.
This excerpt is reprinted with permission from Bread Revolution, © 2014 by Peter Reinhart. Photography © 2014 by Paige Green. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
In Bread Revolution (Ten Speed Press, 2014) by Peter Reinhart, he explores the next wave in bread baking along with fresh techniques that are expanding the boundaries of what is possible. This handsome volume is the first major bread-baking book to unveil the latest cutting-edge developments for the best of what is happening in bread right now – including a master class on the use of groundbreaking new flours, as well as the work of intrepid bakers who are developing new wheat processing and baking techniques that expose tremendous flavor and health benefits.
This dough elevates 100 percent whole grain pizza to the next level. Unlike most pizza doughs, it can be mixed and baked on the same day and still achieve its maximum flavor potential, thanks to the sprouted flour. However, you can also hold the dough in the refrigerator for up to three days or in the freezer for three months. Feel free to top this dough with any of your favorite cheeses and sauces, but for the best results, be sure to bake it at a high temperature.