(SPROUTED) WHOLE WHEAT PIZZA DOUGH

WHOLE WHEAT PIZZA DOUGH
​makes six 10-12 inch pizze

• 1 envelope dry active yeast (¼ oz or approximately 2 ¼ teaspoons of yeast)
• 2 cups warm water
• 2 ½ cups sprouted whole wheat flour, plus more for dusting surface
• 2 cups all purpose flour (or just use more of the whole grain flour)
• ​½ cup ground flax seeds
• 2 teaspoons sea salt
• organic extra virgin olive oil (just a little for coating bowl and brushing on pizza)

 
Optional:

• cornmeal for dusting pizza stone, if using

In a large bowl, dissolve yeast in warm water and let stand for about 5 minutes, until it bubbles. Stir in 2 cups of flour (white first, if using) and sea salt. Mix in 2 more cups of flour (whole grain) and the flax seeds. Working one tablespoon at a time, gradually incorporate the remaining ½ cup flour, until dough is still sticky but comes away from the sides of the bowl. 

Turn dough out on a lightly floured work surface and knead for about 10 minutes until it is smooth and elastic - it should spring back slowly when poked. Trasnfer dough to a lightly oiled bowl and turn to coat. Cover with a clean kitchen towel (or reusable silicone lids) and let it rise at a warm place until it doubles in volume, about 2 ½ hours. 

Punch dough down and knead 3-4 times. Cut into 6 portions, roll into balls, cover and let rest for 30 more minutes. Stretch each roll into pizza using your hands and/or a rolling pin. You can freeze some of the dough for later use.

Baking: Preheat oven to 475-500°F (245-260°C) and place pizza stone on lower or middle rack. Place stretched dough on cornmeal-dusted pizza peel (or a pizza pan, inverted baking sheet) and brush lightly with olive oil or pesto. Add favorite toppings (the one pictured is a cheeseless pizza made with homemade tomato sauce, grilled eggplant, garlic and fresh arugula) and bake for 8-10 minutes. It really depends on how thin your crust is and how hot your oven is, so keep an eye if pizza is cooking too quickly. Transfer to a cutting board, slice and serve immediately with a side salad and a glass of wine. 

TIP: Did you run out of toppings but still have lots of pizza dough left and hungry guests/kids? You can cut stretched out dough into strips, brush with oil, sprinkle coarse sea salt (I love smoked Maldon flaky salt) and rosemary leaves (for a delicious antioxidant boost) and serve as a simple and yummy pizza bianca. Enjoy!

What are you favorite nutrient-rich pizza toppings? Please share in the comments!

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