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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.