Resident Brewer

Always thinking, grain to glass.

Spent Grain Pizza Crust


Hands-on time: 20 min.
Rise time: 3 hours
Baking time: 15 – 20 min.
Total time: 3 hrs. 40 min.
Yield: 1 large pizza crust


  • 2 1/2 teaspoons active dry yeast
  • 1/2 teaspoon sugar
  • 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 cups all-purpose flour
  • ½ cup Belgian Wit spent grain


    1. Dissolve yeast. I have heated the water to exactly 110 degrees F, but warm tap water yielded the same results. Pour the water into a bowl and sprinkle the yeast on top. Then sprinkle the sugar. Allow it to sit until the yeast proofs. 
      Proofing Yeast
    2. Mix. While waiting for the yeast, mix four, spent grain and salt. For this recipe I milled the spent grain. Then mix in the olive oil.
      Mixing Ingredients
      1. Knead. When yeast is ready add to the flour mixture. Use a dough hook to mix the dough until a ball forms, about 5 to 10 minutes. I usually knead a few times by hand. Once the dough feels soft and pliable place into an oiled bowl and cover with a cloth.
      2. Rise. My house is cold nine months out of the year so I often let bread rise in the oven. Let the dough rise for about two hours. I have found that spent grain benefits from extra rising time.
      3. Roll. After an hour has passed punch the dough down. Roll the dough out to fit your pan. If using a stone sprinkle with cornmeal before laying the dough on top. If baking in a pan oil first and then sprinkle with cornmeal. Place somewhere warm to rise again for about an hour.
        Forming Crust
      1. Bake. Preheat oven to 425 degrees F (220 degrees C). Top the pizza and bake in the preheated oven, for about 15 to 20 minutes.


      Spent Grain Pizza Crust

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