Sprouted Whole-Wheat Pizza

Bay State Milling offers an artisan sprouted-wheat pie featuring baby portabella mushrooms, cherry tomatoes, basil pesto, caramelized onions and roasted garlic.



Bay State Milling

 

Ingredients:

Dough (per 12” pizza):

1 c. sprouted whole-wheat flour

1 c. high-gluten flour (13% to 14% protein)

7 oz. water (70°F)

1½ tbsp. olive oil

2 tsp. brown sugar

¾ tsp. salt

½ tsp. instant dry yeast

 

Toppings:

4 oz. pizza sauce

6 oz. mozzarella cheese, grated

3 oz. oven-roasted heirloom cherry tomato halves

2 oz. oven-roasted baby portabella mushrooms, sliced

1½ oz. caramelized onions

1 oz. basil pesto

¾ oz. roasted garlic

 

After-bake garnishes: arugula, shaved Parmesan cheese, balsamic vinegar reduction, extra-virgin olive oil and fresh cracked black pepper

 

Directions:

To make the dough, blend flour, salt, yeast and brown sugar in a mixing bowl. Add oil and water. Mix with dough hook on low speed for 8 to 10 minutes or until dough is ¾ developed. Round out a dough ball, coat in olive oil and place into a greased bowl. Cover and let rest for 12 to 36 hours. Allow the dough ball to proof at ambient condition for 30 to 90 minutes.

Preheat hearth oven to 500°F. Hand-stretch dough to 12” diameter, place on a corn-dusted pizza peel and brush with olive oil. Add sauce and toppings and bake until crust and cheese are golden in color. Remove from oven and top with after-bake garnishes. Slice and serve. 

 

The Next Big Thing?

Sprouted grains are grains that have been soaked in water until they begin to grow a sprout, then dried and milled into flour for baking. According to the Whole Grains Council, the process, which takes place under carefully controlled conditions, makes sprouted grains easier to digest than traditional grains and boosts the grains’ nutritional value. Chef and master baker Peter Reinhart, a partner at Pure Pizza (purepizzaclt.com) in Charlotte, North Carolina, has been preaching the gospel of sprouted grains for years. At Pure Pizza, Reinhart created a sprouted ancient grain crust in both traditional and gluten-free versions. During a Whole Grains Council conference in Boston last year, Reinhart predicted sprouted flours will become a hot new trend in the coming years. “There are too many positives for this not to be the next big thing,” he said.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Recipe: The Chicken Bacon Ranch Pizza from DeIorio’s

If your customers love ranch dressing and buffalo sauce, you can’t go wrong with this pizza recipe from DeIorio’s.

Playing with fire: Experts offer their top tips for working with wood-fired pizza ovens

From dough preparation to finishing flourishes, a wood-fired oven demands more knowledge and expertise than a modern oven.

As PMQ celebrates its 20th anniversary, we honor the past and look forward to the future in this special oral history.

PMQ’s founders and longtime team members reflect on two decades of progress, pranks, pitfalls and pizza.

Our Town America: Now offering POS integration for ease of use for larger brands

Using a mobile app, pizzeria owners can track who redeems their offers, then follow up with a second offer.

Pizzeria operators can turn heads with signature menu items from Caputo


Leading industry cheese manufacturer Caputo offers custom cheese solutions to inspire application innovation.

Cut waste and excess fat from your pizzas with StitZii box liners

StitZii’s grease-absorbent pizza box liners let pizzeria owners deliver a healthier pizza and protect the environment.

As technology advances and communications platforms keep changing, the pizza business remains a people business

With a phone in every pocket, who would have guessed talking on those phones would become so passe?

Double your pizza production with Marra Forni

The double-mouth oven makes for twice the efficiency and twice the versatility.

Data breaches: A restaurant operator’s worst nightmare

When it comes to protecting your POS data from hackers and thieves, the IRS recommends following these 5 steps.

Boosting traffic to your pizzeria: Does it pay to advertise on Yelp?

Yelp’s a powerful influencer for restaurant customers, but Think Tank users say you can get a better return for your money with another ad strategy.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags