Whole Grain Pizza Dough with Sprouted Wheat - For Flat or Stuffed Pizza - Recipe

      This whole grain pizza dough recipe will make 2 flat pizzas or 1 stuffed pizza.  Stuffed pizza will bake longer, but it is definitely worth it.  Trust me, I am from Chicago.  Think of it as an actual pizza pie.  I put the cheese on the bottom crust first, then the sausage, onion, mushrooms, etc..  Placing the cheese on the bottom helps protect the crust from getting too moist.

     Then after placing the top crust, I partially bake it in the oven for 10 minutes before adding the sauce.  This will allow the top crust to bake without getting soggy.  If you don't do this step, you will have raw dough on the top.  Some restaurants don't take the time and serve it that way.  People actually think they are eating a layer of cheese, because it is soft and stretchy.  I did not want to eat all that raw dough, so I added this little trick of the trade.  Now you add the sauce and finish baking.  What comes out is pizza heaven.

      I used sprouted wheat here to make the dough more bio-available.  Sprouting breaks down the grains due to enzymes once it is sprouted.  Nutrients are more easily absorbed into our bodies as a result.  Warning: People should still avoid all wheat if they are sensitive or allergic though.

     I find that the sprouted grain produces a product that tastes less harsh than plain whole grain, personally.

Whole Grain Pizza Dough with Sprouted Wheat

(Makes 2 (12-inch) or 1 Stuffed (10-inch) Pizzas)

1 1/4 c. lukewarm water
2 tsp. Yeast
2 c. Sprouted Wheat Flour
1/2 c. Tapioca Flour
1 c. Oat Flour
1 tsp. Salt
2 T. Olive Oil

Toppings

(amounts for 1 stuffed pizza, double for 2 flat pizzas)

1 Pizza Sauce Recipe

8 oz. Cooked Sausage casing removed and sliced

1 Onion sliced and sautéed 

4 oz. Mushrooms sliced and sautéed
8 oz. Grated Mozzarella Cheese

Optional Toppings

Cooked Kielbasa
Canned Pineapple drained
Cooked Ham
Cooked Roast Beef
Artichoke Hearts
Jarlsburg Cheese
Cheddar Cheese
Canned Whole Peeled Tomatoes drained and sliced added to pizza sauce

Dissolve yeast in water.  Let it sit 5 minutes.  In another bowl combine dry ingredients and whisk together.  Place the yeast/water mixture into a large mixing bowl.  Add the oil, then the flour.  Using a mixer with a dough hook, mix and knead till smooth and elastic.  The dough should cleanly pull away from the sides of the bowl.  Add more sprouted wheat flour if you need to, a little at a time.

Preheat oven to 450 degrees Fahrenheit  For 2 (12-inch) flat pizzas or one (10-inch) stuffed pizza, roll out 2 dough circles to 14 inches.  They shrink back a bit.

For 2 flat pizzas, place dough on greased flat pizza pans.
Spoon on the sauce, then place on the toppings.  Add cheese.  Cook for 15 minutes and check to see if bottom is golden and cheese is starting to brown.

OR

For one stuffed pizza, place one dough circle in a greased (10-inch) pan with sides (1 1/2-inches) high.  Sprinkle cheese on first.  Then place cooked meat such as sausage or roast beef, sautéed onions and mushrooms, or other sautéed vegetables in the pan.  Sautéing helps keep the crust from getting soggy.

Roll out a second dough circle and lay over the toppings.  I tuck the edges under and squeeze slightly to make a rim for the pizza pie.  Poke a couple holes in the top with a sharp knife to let out steam.  Place in the oven for 10 minutes with NO sauce on.  Then take the pizza out of the oven, spoon the sauce on top and place back into the oven for another 20-25 minutes.  Loosely cover with foil towards the end to prevent burning if necessary.  Check to see if the sides are turning golden.  When done, take the pizza out of the oven and rest for 2 minutes before removing from the pan with a metal spatula and place on a cooling rack until ready to serve.  When ready to serve, transfer to a cutting board and cut wedges.

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