Natural Yeast Pizza Dough
I cannot find a recipe for naturally leavened pizza dough. And of course, I don’t have the Bread Geek’s recipe book.
So. I made something up. And since I’ve almost used up my sprouted wheat flour this week, I had to make a very small recipe. Double it if you need to!
Annie’s Sprouted Whole Wheat Pizza Dough
1/4 cup yeast start
1/2 plus 1/8 lukewarm filtered water
1/2 tsp Real Salt
1/2 tbs olive oil
1 1/4 cup sprouted whole wheat flour
1/2 tsp oregano
1/2 tsp basil
1/4 tsp garlic salt (not powder)
In a medium bowl, mix yeast with water, salt, and olive oil. Incorporate the flour slowly so that it all gets mixed in. Add spices.
Place a damp rag or greased plastic wrap over the dough and let rise, making sure that the area around the bowl is warm (top of the stove works well). Let rise for 6-14 hours. I let mine go for 14 this time and the dough was excellent!
On a wet countertop, pull dough out and let it relax. Then place on a pizza stone or greased cookie sheet. Use a rolling pin or your hands to shape dough to edge of pan.
Cover again and let rise for 2 hours. Preheat oven to 400 and prebake for 10 minutes before adding toppings. After adding toppings, bake for 10-15 minutes depending on desired crust consistency.
NOTE: I used my homemade tomato sauce and topped it with spinach, red onion, hormone/antibiotic free grilled chicken, and organic bell peppers.
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