Spent Grain Pizza Dough

Makes enough for 3 pizzas.

  • 1/4 oz. Dry Yeast
  • 1 1/2 teaspoons Sugar
  • 1 1/2 cups Warm Water (~110°F or whatever your package says is viable)
  • 1 1/4 cups Spent Grains
  • 4 1/4 cups Flour (I used all purpose for my trial run)
  • 1 1/2 teaspoons Salt

Preheat oven to 500°F

Create a sponge from the water, sugar, yeast and spent grains. Wait for foamy/spongy goodness… usually about 30 minutes.

In a large bowl mix 3 cups of the flour with the salt.
Make a well in the middle of the flour and pour your sponge mixture into that well.
Mix until its all combined.  It will be a bit sticky.

On a surface that you can knead on flour it rather heavy (about 1/2 – 3/4 cup).
Carefully dump out your dough onto your flour pile and start kneading.  You’ll need to work in the rest of the flour.  Your flour mileage may vary, so pay attention. Your dough should be smooth and springs.  A little tackiness is ok, but not so much that it sticks to your hands.

Oil/grease/butter a bowl and put your dough in to rise, then lightly cover it. (This part can take up to 1.5 hours)

Once you’re satisfied with the doughs rising, break it into 3 pieces and work them into your preferred pizza shape.

Note: You can cover them in plastic and stick them in the refrigerator at this point if you so desire.

Bake or 5 – 6 minutes at 500°F.

Remove them from the oven.

Top with about 1/2 cup of sauce and then whattever else you want.

Turn the oven down to 400°F and bake until your desired level of doneness (I find it’s usually 12 – 15 minutes)

Remove from the over and let set for 5 minutes.



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