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Improved Pizza Crust

Improved Pizza Crust

Improved Pizza Crust
Votes: 48
Rating: 2.75
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Improved Pizza Crust
Votes: 48
Rating: 2.75
You:
Rate this recipe!
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Ingredients
  • 1 cup plus 3 tablespoons water
  • 3 tablespoons olive oil
  • 3 cups sprouted flour (red wheat or spelt works best)
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons honey
  • 1 packet dry active yeast
  • 2 tablespoons dried herbs of choice (optional)
Servings:
Units:
Instructions
  1. Place all ingredients in a food processor and mix well.
  2. Continue to blend for about 2 minutes.
  3. Let dough rise in processor bowl for about 1 hour.
  4. Remove dough from bowl and spread with fingers onto a baking sheet or pizza pan that has been lightly bushed with olive oil.
  5. Let dough rest for 15–20 minutes. Load with favorite toppings.
  6. Bake at 450 degrees for 12–15 minutes.
  7. Let pizza rest for about 5 minutes before cutting.
Recipe Notes

I like to preheat my oven for 1 hour with a pizza stone on the bottom shelf. Preheating for this length of time helps heat to evenly distribute throughout your oven for even baking of your crust.

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Candace’s Sprouted Spelt Bread

Candace's Sprouted Spelt Bread
Votes: 122
Rating: 3.21
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Candace's Sprouted Spelt Bread
Votes: 122
Rating: 3.21
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Ingredients
  • 3 cups sprouted spelt flour
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon dry active yeast
  • 1 1/2 cups filtered water
Servings:
Units:
Instructions
  1. Mix all ingredients in a glass or ceramic bowl.
  2. Stir until all is moist.
  3. Cover and leave on the counter for 12, 24, or up to 36 hours to allow it to ferment.
  4. Place a Dutch oven with cover or cloche in your oven and preheat to 500 degrees.
  5. While oven is heating, place a linen cloth on the counter and sprinkle with flour; scoop wet dough from bowl and let it plop onto the floured cloth.
  6. Sprinkle the top with flour and pat into a rectangle.
  7. Fold in all sides and turn over.
  8. When the oven is hot, drop dough into Dutch oven or cloche, cover and bake 30 minutes.
  9. Remove the Dutch oven or cloche cover and bake an additional 15 minutes.
  10. This is amazing crusty, soft on the inside, NY deli bread.
  11. Keeps well on the counter with cut side down.
  12. Marvelous toasted.
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Ana Sofia’s Pizza

Annies Pizza

Ana Sofia's Pizza
Votes: 0
Rating: 0
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So, here it is my pizza recipe!!! It’s really simple!!!! I also sent you some pictures from the process. I didn’t send a picture of myself because I am shy and I don’t want to have my face in the newsletter(LOL). I hope you’ll understand this!!! Of course, you can change what you want 😉 So here is the story: I was in Rome last summer and was really surprised with their pizzas. The ingredients are fantastic and most of the pizzas were made in a traditional fired wood oven. I found that one of the most amazing traditional places to eat a nice pizza in Rome was in the Trastevere neighborhood. You can eat a big, big pizza for just 8 euros and share it with your friends, love, or family! However, in all the city you can eat fantastic slices of pizza for a couple of euros, while you are checking the sights. I was really inspired with their fresh ingredients. Of course, if you eat in a big pizza chain it’s not that great. First, the “base“ it’s not so yummy and the “topping ingredients“ are not fresh, and I can say that most of them come straight from the package or can! Surprising, in Italy, big pizza chains don’t exist! So, going back to my story: I was missing the flavor of these homemade Italian pizzas and I decided to make one at home, with fresh ingredients but using the normal oven so I went to the supermarket and I bought, for the topping:
Ana Sofia's Pizza
Votes: 0
Rating: 0
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So, here it is my pizza recipe!!! It’s really simple!!!! I also sent you some pictures from the process. I didn’t send a picture of myself because I am shy and I don’t want to have my face in the newsletter(LOL). I hope you’ll understand this!!! Of course, you can change what you want 😉 So here is the story: I was in Rome last summer and was really surprised with their pizzas. The ingredients are fantastic and most of the pizzas were made in a traditional fired wood oven. I found that one of the most amazing traditional places to eat a nice pizza in Rome was in the Trastevere neighborhood. You can eat a big, big pizza for just 8 euros and share it with your friends, love, or family! However, in all the city you can eat fantastic slices of pizza for a couple of euros, while you are checking the sights. I was really inspired with their fresh ingredients. Of course, if you eat in a big pizza chain it’s not that great. First, the “base“ it’s not so yummy and the “topping ingredients“ are not fresh, and I can say that most of them come straight from the package or can! Surprising, in Italy, big pizza chains don’t exist! So, going back to my story: I was missing the flavor of these homemade Italian pizzas and I decided to make one at home, with fresh ingredients but using the normal oven so I went to the supermarket and I bought, for the topping:
Ingredients
  • 3 oz. mozzarella cheese (whole milk fresh), sliced
  • 1/2 cup organic tomato sauce (or homemade)
  • 3 oz. feta cheese, crumbled
  • 1 zucchini, sliced thin
  • 1 red pepper, sliced thin or chopped
  • fresh basil and oregano, chopped
Base (for 2 pizzas)
  • 5 cups sprouted wheat or spelt flour (plus extra for kneading surface)
  • 1 tbsp sea salt
  • 3 tbsp olive oil
  • 1 tbsp sugar
  • 10 oz. plus 4 tbsp warm filtered water (80 degrees)
  • 1 package or 1/2 tsp dry active yeast
Servings:
Units:
Instructions
  1. Put the flour and the sugar into a large bowl. Mix them. Then, make a hole in the middle of the flour.
  2. In a small bowl, mix the yeast, olive oil, and salt in ¼ cup of warm water.
  3. After that you have to put the mixture of the warm water with the yeast in the hole. After that, add the remainder of the warm water (except the 4 tablespoons).
  4. Mix, mix, and mix until it looks like a “plasticine“ ball (knead well). But be careful because when you mix this ball, you need to put a bit of flour on the table and on your hands. Otherwise it’s going to be sticky and you cannot mix the ball with your hands. NOTE: If your dough is too dry add 1 tablespoon of water during the kneading process until you get the consistency you want; not too sticky, but not dry).
  5. Split this in two balls and leave to rest in a bowl for 2 hours (inside the oven, but the oven must be off. The important thing is that the balls need to rest to grow more and to be ready to be used). NOTE: cover the dough with plastic wrap or a damp tea towel and let it rise to double in volume, about 1 to 1 ½ hours in a warm spot in your kitchen.
  6. Punch down a ball of dough and using your fingers stretch your pizza dough to the shape and thinness you like. Spread on the tomato sauce, arrange cheeses and veggies, sprinkle with fresh herbs and bake.
  7. Ana suggested preheating your oven to 220 degrees and baking for 20 minutes. Note From Peggy: I’m thinking she may have meant 420 degrees, but I recommend at least preheating your oven to 380 degrees.
  8. If you’re only going to bake one pizza, you can wrap ½ of your dough in plastic wrap or place in an airtight glass container once you’ve completed the kneading process and place in the refrigerator overnight. Just bring it out to your warm spot to rise 2 hours or more before you’re ready to bake with it. Try making bread sticks or maybe herbed pinwheels for variety with the second half of dough.
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Sprouted Honey Whole Wheat Bread

Sprouted Honey Whole Wheat

Sprouted Honey Whole Wheat Bread
Votes: 72
Rating: 3.07
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Sprouted Honey Whole Wheat Bread
Votes: 72
Rating: 3.07
You:
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Ingredients
  • 2 cups warm filtered water
  • 1/4 cup olive oil
  • 2-4 tsp honey
  • 1 1/2 tsp sea salt
  • 6-7 cups sprouted whole wheat flour
  • 1 1/2 tbsp dry active yeast
  • 1 1/2 tbsp vinegar
Servings:
Units:
Instructions
  1. Measure ingredients into bowl, liquids first, then dry ingredients, using only half the flour and adding yeast last.
  2. Mix gently until the flour is moistened. Continue mixing, adding flour until the dough comes away from the sides and bottom of bowl.
  3. Knead according to your machine directions (8–10 minutes if kneading by hand).
  4. Check thoroughness of kneading using the window pane test (see March newsletter). Knead more if needed.
  5. Divide dough into portions and deflate
  6. Shape into loaves or rolls and place in greased pans.
  7. Let rise until doubled or 1" above pan.
  8. Bake at 350 degrees for 30 minutes or until 190 degrees internal temperature.
  9. Cool on racks.
  10. Slice after 15 minutes, store or freeze after 3–5 hours.
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Sprouted Flour Pizza Crust

Sprouted Flour Pizza Crust
Votes: 149
Rating: 3.6
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Sprouted Flour Pizza Crust
Votes: 149
Rating: 3.6
You:
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Ingredients
  • 1 1/8 cups water
  • 3 tbsp olive oil
  • 3 cups sprouted flour
  • 2 tbsp vital gluten (optional)
  • 1 1/2 tsp sea salt
  • 1 1/2 tsp honey
  • 1 packet dry active yeast
  • 2 tbsp dried herbs of choice (optional)
Servings:
Units:
Instructions
  1. Place all ingredients in a large bowl or food processor and mix well.
  2. Remove the dough from the bowl and knead it into a ball on a lightly floured surface.
  3. Coat the bowl with olive oil; place the dough back in the bowl and turn it once to coat with oil.
  4. Cover the bowl with a dish towel and let it stand for 30 minutes or until the dough doubles in size.
  5. Place it on a greased baking pan and add your toppings.
  6. Bake 8-12 minutes at 500 degrees.
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Amber’s Sprouted Flour Sandwich Bread Recipe

Amber’s Sprouted Flour Sandwich Bread Recipe
Votes: 89
Rating: 3.07
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Simple and GREAT Recipe for Bread Machine!
Amber’s Sprouted Flour Sandwich Bread Recipe
Votes: 89
Rating: 3.07
You:
Rate this recipe!
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Simple and GREAT Recipe for Bread Machine!
Ingredients
  • 1 1/2 cups warm water
  • 1 1/2 teaspoons salt
  • 1/4 - 1/2 cup honey can use as little as 1 tablespoon
  • 3 tablespoons vital gluten (optional)
  • 4 cups sprouted flour
  • 1 packet dry active yeast
Servings:
Units:
Instructions
  1. Add all ingredients to bread machine in order listed.
  2. Set machine on wheat/light/1.5-lb loaf.
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